A recipe from Chef
JULIEN ROUCHETEAU, Le Restaurant des Rois*
Having spent more than 20 years cooking in the capital with great chefs (at the George V with Philippe Legendre, at the Lancaster with Michel Troisgros) and having obtained two Michelin stars in my own name at the Lancaster in 2015, followed by the title of Meilleur Ouvrier de France in 2019, I wanted to join one of the wonderful great French houses to bring my know-how, experience and simplicity.
My goal is to bring out emotions through my cooking. I use different seasonings based on homemade vinegars, citrus fruit, different cooking methods – as well as the influence of our local suppliers.
I attach great importance to nature and enjoy enhancing the work of our fishermen and farmers who offer us exceptional produce.