Stone bass baked in butter infused with the fish bones. Stuffed with spicy lobster claws, lobster “médaillon”. Celeriac “tourné” with mushrooms and celeriac jelly. Celery flavoured with lovage and Chartreuse, citrus and green apple. Lobster sabayon made with champagne, roti and fermented celeriac jus with “Cazette” oil.
Venison saddle roasted “à la broche” and glazed with spices. Tenderloins in mushroom scales. Crispy “tourte” of red wine braised shoulder, foie gras and wild mushrooms. Spirit of “Tarte Tatin”, sour “Mundi” apple and quince with a touch of citrus. Mushrooms and almond raviole served with a black tea infused consommé.
Paul MARCON
Paul Marcon was born into a sort of cocktail of nature, mountains, sports, cuisine… and a taste for competition—an ingredient passed down by his father, Régis, Bocuse d’Or 1995. These defining elements led him, at the age of fourteen, to the hospitality school in Thonon-les-Bains, where he received solid training over several years. With his […]
Camille PIGOT
When she was younger, she saw herself as a mathematics teacher. But her destiny lay elsewhere. Growing up with a mother who bakes and a father who cooks, her senses awakened, and the call of the kitchen became stronger.Training at the Ferrandi school opened the doors to apprenticeship, and it was under Chef Eric Leautey […]
Whole chuck of AOP Charolais beef, braised jus, infused with mustard seeds and fermented wild garlic flowers
Aniel Zélie stuffed pigeon
Carrot in its cooking gravy, almond and lemon paste, beef cheek preserved in its own fat. Leek, shoulder of beef in tartare sauce, truffle and vinaigrette. Duchesse puréed potatoes, bacon and wild thyme.
2009 France Bronze
Bresse chicken.
