Dominique Gauthier’s spring poultry
It’s great to be back at 49 rue du Rhône and to see it shine so brightly. With a front-of-house team led by Pascal Brault and Bogdan Tand as sommelier, the
Melt-in-the-mouth cooking
In the space of just a few months, chef Dominique Gauthier has succeeded in his challenge: to continue cooking with a pleasure that he is delighted to pass on to his customers, who are happy to enjoy his high-flying, generous and gourmet cuisine. Nant d’Avril poultry: a dish that sums up the chef’s career since moving to the Left Bank. After a so-called “fondant” cooking, the poultry thighs are roasted to a crisp, accompanied by morels from the Sarine, radish pickles for acidity, a few (lightly grilled) asparagus spears from the Valais, fresh peas and a creamy morel sauce. An excellent seasonal dish to enjoy in good company.
