David Bottreau told the kitchen Mehdi Karamane, formerly second restaurant, went head today.
Together they reflected on a new kitchen , which is the new life given to the restaurant : a tinted gourmet cuisine in a bistro generosity. They dust off the gourmet kitchen , and make accessible star, with only watchword quality and creativity.
The kitchen retains its identity by selecting marine classics of the marine world , but also delicious and unknown products to the general public . The noble products such as sole , lobster , caviar are offered in this suggestion, according to arrivals. Seasonal products are showcased , guaranteeing freshness preserved , and starred cuisine is reflected in specific executions, controlled , in order to rediscover and exhaling in the flavors.
Our head chef
The cook of Mehdi is now heavily loaded with fish sometimes forgotten or little known in French gastronomy: mullet tartar with houmous, citrus fruit and sumac condiment as a cool and creamy starter, but also red mullet « en viennoise de tonka », endives and pieces of orange, and fried scallops, celery/Granny Smith apples, poultry juice.
The Chef cleverly twists his dishes by adding some modern touches: oysters « en gelée de ponzu »/pear, shallots with vinegar, braised beef chuck, root vegetables and Gardois condiment, roasted chicken breast, watercress purée, shellfish and potatoes.
Agreements that awaken iodine kitchen, sweeping classical without being too conventional: it is a subtle balance between wealth products.