Grünewald Chef’s Table

1520

The cuisine of chef Clovis Degrave, our Young Chef of the Year 2024, is making strides forward with great confidence. First of all, the concept of the emerald marble counter within which the ballet of chefs and wait staff is played out. Then there's the finesse, delicacy and freshness of the preparations, such as the scallop, opened and worked to form an extremely fresh dish, seasoned with celery, balsamic and truffle. We could go on and on, but come back again and again to the depth of the aromas, juices and sauces, from the devilishly delicious Thermidor lobster to the meltingly tender venison or the Japanese BBQ ceps iodised with a little dried bonito. The young pastry chef also did a fine job, and the third chef’s hat is no surprise and amply deserved.