Jean-Briac Monboussin at Restaurant de la Plage

I (indirectly) got to know chef Jean-Briac Monboussin by tasting his fabulous revisited pike quenelle. Because you can only understand a chef’s philosophy through his dishes. The grandson of a farmer, Jean-Briac Monboussin spent a large part of his childhood in the family vegetable garden. It was here that he acquired his knowledge of produce. After notable stints in Parisian establishments such as Lasserre, the Bristol and the Royal Monceau, where he helped open the Matsuhisa restaurant and import vanilla from Madagascar, Jean-Briac Monboussin set down his knives at the AD Hôtel in 2016, before taking over the stoves of the Restaurant de la Plage in 2021. Fascinated by the region, with its lakes and mountains, he is thriving in his new professional environment. Discover an original playlist with the jet d’eau as a backdrop.