Chef Christophe Raoux
Alain Ducasse's disciple, this native of the Vendée region who was named ‘Meilleur Ouvrier de France’ in 2015, loves nature, fine ingredients and the effervescence of Champagne. This marks the first time he settles in the region, curious and eager to bring out the best of this exceptional terroir that he has always cherished.
To start things off, the beautiful langoustines from the casier, transcended by the essence of the heads, will be infatuated with caramelised peanuts with spices.
The abalone from Brittany, soaked in seaweed, will be pampered with brocoletti and candied lemon from Menton. Sea bass poached in seawater will flirt with a caviar flower and sea lettuce ravioli. Saint-Pierre cooked in vine shoot vapours and topped with a grating of red wine lees will be enchanted by watercress gnocchi.
Miéral pigeon will go down a storm with its crunchy with citron and Kampot red pepper jus.