Paris 2 Stars Michelin Restaurant Fine dining Maison Rostang Tasting menu-Classic French Cuisine
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Paris 2 Michelin star restaurant Fine dining Maison Rostang Tasting menu-Classic French Cuisine

and good service. Located rue Rennequin, in the 17th arrondissement of Paris, for over 40 years, a place of refuge for all lovers of the great classic of French fine dining wood panelling, Robj figurines, works by Lalique and an Art Deco stained – glass window make up the interior, which is at once luxurious and unusual.

The fine and superbly classical food is by Nicolas Beaumann, formerly Yannick Alleno's sous – chef at Le Meurice. Nicolas Baumann imagines dishes at the crossroads of traditional cuisine and creative achievement of which he holds all the secrets. He combines the basics of classic cuisine and works with precision the most refined and authentic products, in a spirit of modernity. Highly demanding in the selection of products, Nicolas Baumann creates his menus throughout the seasons. Its ambition is resolutely creative, and research occupies a special place. The cooking millimetres and the juices marked. His remarkable compositions are enhanced by a magnificent wine list.

Tasting menu

Amuse bouche
Dublin bay prawn/cockle/passion fruit
Foie gras/beetroot/hibiscus
Shucked fish crab/radish
John dory/celery/goat cheese
Chocolate/black cardamom
Petit four

Masion Rostang is very nice two Michelin stars restaurant, excellent cooking, quality of the foods
Please visit our others famous Michelin Starred restaurants:

Le Louis XV Alain Ducasse Monaco
Guy Savoy Paris
Le Cinq Paris
Restaurant Gordon Ramsay
Fat Duck
Alain Ducasse at Dorchester London

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0:00 Introduction
1:16 Dublin Bay Prawns Poached in A Consommé then Roasted
1:20 Cockles with broth and passion fruit, Souffléed buckwheat, sparkling Dublin Bay prawns broth
2:25 Potatoe/Watercress/…
3:08 Tart beetroots and hibiscus
4:09 Shucked Fish Crab and radishes marinated Savennières wine vinegar
4:13 Crab/ tarragon ice cream and meadowsweet perfume
5:10 John Dory/Celery/Goat Cheese
6:19 Roasted Back of Venison with Five Flavors
6:23 Preserved haunch, salsify refreshed with mint Cranberry juice with Syrah wine
7:38 Chocolate and Black Cardamom Wavy Lace Biscuits, sudachi spheres and wild melilot emulsion
7:57 Honey from The Domaine Des Cadres Noirs Sour apples, stewed in reduced cider, pollen ice cream

4650 | Chefs | Cooking


Written by The Chef's Circle

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