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 with a 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.
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