Keys to taste

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	68€ tax inc.
DELIGHTS - 2 courses	Starter, one dish, cheese, choice of dessert (drinks not included) Served on weekdays, except Saturday evening, public holidays and days preceding public holidays	120€ tax inc.
DELIGHTS - 3 courses	Starter, fish dish, meat dish, cheese, choice of dessert (drinks not included) Served on weekdays, except Saturday evening, public holidays and days preceding public holidays	145€ tax inc.
CELEBRATION OF BERNARD LOISEAU’S  CLASSICS	Starter, fish dish, meat dish, cheese, dessert (drinks not included) Served daily	165€ tax inc.
TASTING	Four dishes, cheese, two desserts (drinks not included) Served daily	195€ tax inc.

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