In an utterly charming atmosphere, Grand Chef Relais & Châteaux Michel Rostang celebrates 30 years of inspiration, taste and passion for fine dining. Constantly in pursuit of perfection, his cuisine is a reflection of his personality: simple and generous. Anyone who has visited his restaurant remembers his pairings of classical and modern flavours. His sole meunière with its shellfish marinière or the mythical pike quenelle à la Jo Rostang are just some delicious examples, not forgetting the exquisite hot tart with bitter chocolate. There is even a truffle sandwich, that you simply have to eat with your fingers. Rostang’s cellar, with more than 1,300 outstanding wines, is certainly one of the most prestigious in the French capital.
Born on August 6th in Pont de Beauvoisin, son of Jo Rostang who owned 'La Bonne Auberge' in Antibes ( 3 stars in the Michelin guide), Michel had a path into the fine dining scene that was clearly set out for him. Despite his innate culinary skills, he attended the Apprenticeship Catering college of Nice, and in 1978 opened his first restaurant in Paris, named 'Chez Denis'. By 1980 he was already the bearer of two Michelin stars, and opened another restaurant in 1987, 'Le Bistrot d’à Coté Flaubert', which was the first 'Bouchon Lyonnais'. Since, he has opened two more Bouchons, and five other establishments in France and Dubai. His Restaurant Michel Rostang holds two Michelin stars.
What was your most moving culinary experience?
In the 70s the cuisine of Alain Chapel: it was very modern and marked out the path I wanted to take.
The most amusing kitchen incident you ever witnessed?
Having lunch at a grand restaurant near Paris where the chef had a reputation for a temper. I became a witness despite myself: he had thrown out some guests and came to tell me it was because they found the lemon soufflé undercooked, and, therefore ‘hadn’t a clue’...
Your best piece of advice for amateur chefs?
Rather than follow the recipe to the letter... choose the very best seasonal produce and let your imagination guide you.
- 2 Michelin stars
- 4 Toques | Gault & Millau
20, rue Rennequin
+ 33 (0)1 47 63 40 77