Due stelle MICHELIN: una cucina eccellente. Merita la deviazione!
I migliori prodotti esaltati dalla competenza e dall’ispirazione di uno chef di talento che « firma » con la sua squadra piatti eterei ed evocatori, talvolta molto originali.
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Chef Nicolas Beaumann enthusiastically perpetuates the tradition of delicious food that has always been synonymous with this emblematic establishment. His menu features a combination of "Rostang classics" and more personal dishes. Diners can still enjoy the oven-baked pike-perch quenelle, but also lobster glazed on the barbecue, or pressed duckling prepared in time-honoured tradition in the restaurant room with a silver press. The decor, at once luxurious and unusual, works its magic on newcomers and regulars alike: Art Nouveau Room, Lalique Room, Chef's Room with a window into the kitchen, artwork collection.