Eden Rose

14,520

The dishes that persuaded us last year are fortunately still on the menu, such as the artichoke pie, which is not to be missed under any circumstances, even if it is adapted to other vegetables as the seasons change. Then comes the beef cheek confit, topped with a deep sauce sprinkled with tapioca that adds texture to the melt-in-your-mouth flesh, while an incredibly tasty potato cappuccino remains memorable. It would be a shame to deny ourselves the pleasure of Caroline's desserts, which are much more than sweet nothings, with an apricot coulis textured with a delicate French meringue containing a creamy bitter almond sauce enhanced with parsley and tarragon: a delight! Strap on your napkins and sit down with the 'Young Chef of the Year' 2023, Valérian Prade.