The Cuisine
A 2 Michelin star French Cuisine
Manuel Martinez knows his Escoffier - the Bible of French Haute Cuisine - from cover to cover. Some venture with audacity into wild creativity; Chef Martinez has the rare talent of classical perfection. While particularly attached to traditional cuisine, he rids it of any dusty old-fashionedness and instead brings an elegant modernity to his classic dishes.
The Chef is obsessed with finding the truth in flavors, which he does through a meticulous produce selection process. His signature dishes include a lobster ravioli with foie gras and creamy cep jus, an émincé of scallops with flat parsley vinaigrette and truffled celery remoulade, a Madame Burgaud challandais duckling basted with vieux vinaigre orange juice and cuisse en salade, and the very famous millefeuille with Bourbon vanilla light cream. And of course, the canard au sang (bloody duck), which is prepared tableside in a spectacular fashion (upon advance request).
Photos : Frédéric Berthet