Patrick Bertron’s cuisine shows a respect for the ingredients he uses and the desire to make them truly exceptional.
I try to add a touch of originality while emphasising the pure flavours of the ingredients. I try to bring out the power in each different flavour, by limiting the amount of fat and sugar in the dish. I find subtly-flavoured sauces work best with fine ingredients, as they preserve the authentic flavours of the main ingredient. I design my menus around what is available at the market, on a seasonal basis. I don’t start from a set idea about texture or what a dish should look like – I start from the feelings that I get from the ingredients. I start with the flavour that is normally associated with them. Then I try to surprise my guests by offering exciting tastes and a gourmet experience. It is then the job of the maître d’hôtel – who knows the dishes intimately – to help the guest discover these tastes’, the chef explains.
|SET MENU||MENU CONTENTS||PRICES|
|NATIONALE 6 LUNCH
Starter, fish dish, meat dish, dessert (drinks not included)
Served on weekdays, except public holidays and days preceding public holidays
|70€ tax inc.|
|150€ tax inc.|
Starter, fish dish, meat dish, cheese, dessert
(drinks not included)
Served daily except on the 31st December night
|175€ tax inc.|
Four dishes, cheese, two desserts (drinks not included)
Served daily, except on the 31st December night
|215€ tax inc.|
|I am subscribing to hear about new offers from:|
You are subscribing to an Official site.
You therefore grant us permission to register your email address.
Your email shall be used solely for news related to this company.
You may unsubscribe at any time and we will not retain your email.
We undertake not to sell on or communicate your email to any third parties.
|DESIGN AND SEARCH ENGINE OPTIMISATION WWW.APICIUS.COM - ｢∫｣ OFFICIAL WEBSITE - LEGAL INFORMATION - LOCAL TIME : 12:44|