Menu of Relais Louis XIII
Pure expression of Terroirs, the menu is a daily Tour de France of excellent seasonal products. Besides, it perpetuates all the recipes which have made the double starred Chef recognition: from the lobster’s Raviolis with foie gras to duckling of Challans roasted with spices, parmentier of confit duck leg, not to mention the famous Millefeuille with Bourbon vanilla light creme.
Meilleur Ouvrier de France, Manuel Martinez worked for nine years in the kitchen of the Tour d’Argent. He joined the Relais Louis XIII in 1996 and head it since then.
This two Michelin-starred Chef at the top of his art claims his artisan status, defending a simple cuisine, conceived in the great French tradition with the best market’s products.