Grünewald Chef’s Table

15,520

Who hasn't dreamed of dining at a chef's table? Clovis Degrave invites you here to dine on a single menu prepared before your eyes by chef Kevin Gismondi and his team. On this stage, sauces play the leading role in sophisticated dishes where particular attention is paid to cooking techniques. Whether using a blowtorch or a Japanese barbecue, each technique has its place. We take away from our visits a delicious gambero rosso tartare of impeccable quality, served with a saffron rouille on one side and a bouillabaisse sauce on the other. The same beautiful balance can be found in the revisited surf & turf: a blue lobster from Brittany with two sauces, served with a Rubia gallega sirloin steak. Special mention goes to Pauline Michelin for her exquisite, creatively conceived desserts, where the sweetness is restrained but the pleasure unbridled. With three establishments steered confidently towards success, alongside Aline Bourscheid, his partner in life and business, it's fair to say that Clovis Degrave has succeeded in his venture and richly deserves his title of Chef of the Year 2026!