Soufflé of duck with foie gras, truffled macaroni eggs and cabbage chartreuse.
Fillet of duck stuffed with morels, potatoes, duck liver charlotte and glazed turnips.
Bresse chicken stuffed with green cabbage, green apples, little tenderloin hazelnuts sweet and sour sauce.
Sole stuffed with browned vegetables, lobster surprise, champagne sauce.
Sole stuffed with salmon, apple, tarragon, artichoke. Oysters with cucumber.
Fillet of sole stuffied with lobster en croûte. Tartare of scallops and salmon mousse.
Michel ROTH
Michel Roth has become a symbol of the best French culinary tradition, embodying the obstinacy and perfectionism of a chef who chose his trade to “make others happy”. Originally from the Moselle, he started his apprenticeship at the Auberge de la Charrue d’Or at Sarguemines before continuing on a path that would take him to […]
Lars Erik UNDERTHUN
Lars was the first Norwegian to climb the podium of the Bocuse d’Or, opening the way to a host of compatriots with obvious talents for culinary competition. He shared his success with the Norwegian culinary team to which he belonged for two years. You must visit the Spisestedet Feinschmecker restaurant in Oslo to appreciate his […]
Gert Jan RAVEN
Gert Jan Raven is Dutch. After starting his career in his own country (and a stint in the army, where he was catering manager), he continued working in Belgium in grand hotels such as the Hilton and Royal Windsor in Brussels. This experience opened the doors to becoming head chef of the Hilton Hotel in […]
