Back to search results

Les Roses
15,520

François Jagut, our Chef of the Year 2025, continues along his illustrious career. He has a nose for fine ingredients and showcases them in dishes that are less traditional than they appear. The fillet of venison melted in the mouth, as did the A4 wagyu beef, also cooked to perfection and accompanied by a salty tartare that broke on the palate like a tidal wave. The perfectly cooked and tender royal pigeon with its elegant mustard seed condiment was the highlight of the meal. The dessert was not to be outdone, with a mixture of textures and temperatures induced by the spiced poached pear, buckwheat espuma, creamy chocolate and hay ice cream. All this was served by a seasoned, professional and smiling team. A winning recipe that hits the jackpot every time.