Building on the cooking favoured by Michel Rostang, Nicolas Beaumann creates dishes combining traditional cuisine and creative execution. Scoring, piercing, preserving...so many terms reflect his work to glorify the produce and his adaptation to the property's existing expertise. Beyond a simple hallmark of flavour, his cuisine reflects the Rostang spirit: flavoursome dishes with the emphasis on the produce, meticulously cooked, and with distinctive sauces.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.21 USD
Gourmet restaurant: lunch from Saturday to Monday and Sunday evening. “Le Bistrot d'à Côté Flaubert”: lunch from Saturday to Monday, Monday evening, Sunday evening.
Discover the restaurant
This restaurant, created by Michel Rostang in 1978, has now become Maison Rostang. Beyond the change in name, the concept of taste has also been redefined. Nowadays, he chef Nicolas Beaumann carries on the tradition and creates cuisine that celebrates French tradition, yet remains current. Honouring the ingredients, sauces powerfully bind everything together, with the seasons guiding the menu. These refined flavours pair marvellously with the exceptional wines in the cellar amassed by Michel Rostang over the last 35 years. It houses no less than 1,300 vintages and 50,000 bottles.
Member Relais & Châteaux since 1982