Celebrity chef Stephanie Le Quellec, formerly of Michelin two-starred La Scene at the Prince de Galles is also well known as the winner of Top Chef competition. She has also previously worked alongside Michelin-starred chefs Philippe Legendre at the George V Four Seasons in Paris and Philippe Jourdin at the Grand-Hotel du Cap-Ferrat. This, her first stand alone restaurant, allows for just 30 covers with an open-plan kitchen set in the middle of the dinning room with a bar - L’Avant-Scène - upstairs.
Expect a considered menu of “French creative food respecting thoroughly sourced ingredients imbued with eco-sustainability", and dishes which are composed and measured, precise and sophisticated simplicity, due to her strong belief in focusing on the quality of exceptional produce.
Sophisticated take on Southern French cuisine
Poached Breton langoustine with tahitensis, buckwheat and blanc-manger; John Dory flavored with water of citrus aurantium and celery and the ris de veau (veal sweetbreads) roasted and lacquered with harissa and served with browned cauliflower. Finish with a Crème Brûlée with Tahiti vanilla ice cream and roasted vanilla with caramel.