Les Roses

15,520

Chef François Jagut never ceases to surprise us with the evolution of his cuisine. We were tempted by the wild sea bream in a maki-style tartare, and our instincts paid off! The flesh has an incomparably fresh delicacy, enhanced by roasted sesame seeds for a very umami taste. The cucumber sorbet adds another layer of lusciousness, while the subtle acidity of the chopped kumquat takes the dish to another dimension. The turnip pie with honey is exceptionally delicate and cleverly intensified with a punchy sweet garlic emulsion, making for an exceptional vegetable dish. Desserts come up roses in winter with citrus and in summer with peach, bringing out the star qualities of the fresh seasonal fruit. One more point and the restaurant not only dons a third chef’s hat but, above all, the title of Chef of the Year. An accolade earned not only for the quality of the dishes but also for the perseverance shown by the chef.