Domaine du Mont d'Arbois
Dîner à quatre mains Jean-Alexandre Ouaratta & Julien Gatillon
7/12/2016 - Restaurant

Dîner à quatre mains Jean-Alexandre Ouaratta & Julien Gatillon

A brand new gourmet appointment

Julien Gatillon is inviting Jean-Alexandre Ouratta, chef at the 1 Michelin-starred  1217 restaurant at le Château de Bagnols, into his kitchen so that together they can put together a unique, one-off dinner.

Jean-Alexandre Ouaratta

Starting out with Paul Bocuse, travelling companion of Marcel Ravin at the Monte-Carlo Bay (1 Michelin star), Yannick Alleno at the Meurice (3 Michelin stars), at the Cheval Blanc Courchevel (2 Michelin stars) and then at the Royal Mansour in Marrakech, Jean Alexandre Ouaratta, our recently starred Chef, demonstrates the simplicity of real talent, refined through unimpeachable periods of service. The setting of the Château de Bagnols, its terroir and its aromatic garden are the perfect playground for this La Réunion chef to breathe new life into cooking, seeking out authentic produce with the finesse and apparent lightness of touch of an accomplished artist.

Figures of the new generation in cuisine, both of them have been awarded stars in the 2016 Michelin Guide, one for Jean-Alexandre Ouaratta at Château de Bagnol’s 1217 restaurant and two stars for  Julien Gatillon at  Le 1920 restaurant.  

This reunion will provide them with the perfect opportunity to offer an exceptional menu for the occasion.  

Menu

Locally grown porcini mushrooms with agaric sauce

Dish by Julien Gatillon

***

Artichauts “poivrade” under a crisp veil Stuffed with mushrooms and Burgundy snails

Dish by Jean-Alexandre Ouaratta

***

Turbot cooked in slightly salted butter, matignon vegetables and sauce made with vin jaune from the Jura

Dish by Julien Gatillon

***

Warm Gamberoni from the Genoa gulf “a la salamandre”, Peas “a la Provençale”, creamy bisque

Dish by Julien Gatillon

***

Farmed pigeon from ”Bresse” stuffed with foie gras, linseed Roasted Cabage and Wild black pepper juice from Madagascar

Dish by Jean-Alexandre Ouaratta

***

Fourme d’Ambert cheese with preserved lemon and Medjoul dates

Dish by Jean-Alexandre Ouaratta

***

Local Blueberries, cocoa and Mondeuse jus

Dish by Jérome Berdelou, Head Pastry Chef Le 1920 restaurant

150 € per pers. exluding drinks (or 195 € inclunding drinks)

Extend your experience at le Chalet du Mont d’Arbois

Book your table for the "dîner à quatre mains" and benefit from a special rate when you book a night in one of our suites on Friday 9th September. Double room with breakfast from 280€ (*).

  • Suite "Elégance" from 280€ 
  • Suite "Prestige" from 370€ 
  • Suite "Baronne Noémie" from 675€ 

(*) Special rate granted when you book your table for the "dîner à quatre mains" on Friday 9th September

Share |
Documents
Menu dîner à quatre mainsMenu dîner à quatre mains1/15/2015 - 1.1 Mo
Domaine du Mont d'Arbois - 3001 route Edmond de Rothschild 74120 Megève France - http://www.edrh-montdarbois.com