CÔTÉ SAVEURS

Herbs and spices are the two udders of Côté Saveurs! Impossible to avoid this paraphrase so much for Jean-Charles Dartigues, the chef of this Chapel restaurant, these two elements are the basis of his culinary goldsmithing. Exceptional in both substance and form, and there are no less than six starters (for example, a "half-cooked salmon cylinder with pink berries"), and as a main course, with a frayed duck with spices and lemongrass, one continues with four fish or five meats and poultry all accompanied by vegetables (ha, the spinach fall!), and before the sweet conclusion, two dishes of cheeses diantrement coupled which prepare the exit to six exuberant desserts of daring, like this warm mellow chocolate flowing with jasmine, vanilla ice cream with Séchouan pepper. You can feel it, everything is scrupulously chosen and put together in a professional setting, but not only that, because what would a great cuisine be without the heart... It is joy, know-how, subversive fire, enchanting poem in each dish accomplished. Nothing is abandoned and if there is a checkerboard in the making, it is the one that enriches the mind and the body, because Jean-Charles Dartigues has found the secret key to the alliance of the traditional and the innovative. Without a doubt, an outstanding gastronomic chef, already, and in the making!