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.
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|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.|
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