In the new atmosphere of the restaurant Les Roses, the Chef François Jagut presents a colourful seasonal menu.
At the heart of this new menu: seasonality. Indeed, Chef François Jagut is committed to offering his customers seasonal products when they are at their peak of flavour. For example, scallops, Melanosporum truffles or royal langoustine. Whether you are an epicurean or simply a gourmet, you know that these delicacies cannot be enjoyed all year round. In any case, François Jagut knows this and he places great importance on it. As he says himself, “I prefer to imagine a completely new recipe rather than settle for something less than the best.”
His philosophy: the products speak for themselves, they must be prepared as simply as possible. Without, of course, lacking a touch of audacity which makes it special. Thus, for these new dishes, you cannot miss the Royal Langoustines simply marinated and served with a clementine vinaigrette and pickles of Shimejis (the famous Japanese mushrooms) or the pleasure of caramelised scallops served with a marrow bone, mustard seeds and a poultry juice.
As for the desserts, the Chef has also added a number of novelties, which will delight all gourmets. Starting with an “Oriado 60%” chocolate ganache served with glazed chestnuts and a pineapple sugar loaf. Or a Pain d’Epices Maison with a crèmeux passion. Enough to make you come back several times to try them all.
Finally, the restaurant Les Roses also welcomes you on Sunday with its Sunday Lunch Menu (3 courses, 65 €) which changes every week.
To be discovered without further delay!
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