In the continuation of the cuisine beloved by Michel Rostang, Nicolas Beaumann, chef of the gastronomic restaurant, thinks up dishes at the cross-road between traditional cooking and creative fulfilment.
After being Chef de Partie and then Sous-Chef of Yannick Alléno from 2003 to 2008, Nicolas Beaumann joins the 2-Michelin-starred restaurant of Michel Rostang in order to become Chef de Cuisine. His experience enables him to work the finest products with precision and combining the basis of the classical cuisine and a modern spirit.
His cuisine is testament of his training of Saucier and of his attachment to juices: a flavourful and essential union, in order to enhance the products and the savours. Stuffing, studding, preserving… are words which reflect his effort to make the products sublime and his adaptation to Maison Rostang’s savoir-faire.
Uncompromisingly, he redesigns the dishes each season and naturally makes evolve Michel Rostang’s great classics with virtuosity. Beyond a simple taste signature, his cuisine reflects the Rostang spirit: delicious dishes in which the product has star billing, the cooking process is mastered and the juices leave their trace.