Behind The Scenes
Haute French restaurant · Les Herbiers ·
Seasonal cuisine with remarkable sauces from Michelin-trained chef
Seasonal cuisine with remarkable sauces from Michelin-trained chef
"This old bakery has been transformed into a smart, contemporary restaurant that sports a minimalist vibe. Chef Aurélien Jousseaume earned his stripes in Michelin-starred kitchens with the likes of Etchebest, Guy Savoy and Guy Martin. To-ing and fro-ing between his open kitchen and the restaurant floor, the chef, who is clearly having a ball, takes the orders and presents the dishes himself. His delicious seasonal cuisine showcases his flair for creating remarkable sauces and jus: creamy jus of trout roe, sabayon enhanced with smoked salt, watercress and horseradish sauce, veal jus with lovage." - Michelin Inspector
Graham H.
Sophie B.
Thomas G.
YING F.
Luc M.
David C.
catherine G
Jean Marcel R.
