Don Juan II

Chef Frédéric Anton brings his considerable expertise to Don Juan II, creating a menu that exemplifies modern French gastronomy at its finest. His approach centers on seasonal products of exceptional quality, transformed through inventive techniques that honor tradition while embracing contemporary culinary innovation. The result is cuisine that feels both familiar and surprising, rooted in French gastronomic heritage yet distinctly forward-thinking.

Anton's signature dishes showcase his mastery of premium ingredients. The langoustine ravioli demonstrates his ability to elevate classic preparations with refined technique and perfect execution. The curry-scented crab reveals his skill in incorporating subtle spice elements that enhance rather than overwhelm delicate seafood. His foie gras preparations honor this quintessentially French ingredient while presenting it with contemporary flair.

The menu extends beyond these signatures to include carefully prepared pigeon, showcasing Anton's expertise with game and poultry. Each dish receives the same meticulous attention, from initial concept through final plating. The chocolate soufflé, a classic French dessert, serves as the perfect finale—technically demanding yet seemingly effortless, warm and comforting yet sophisticated.

What distinguishes Anton's cuisine is its balance. The food is undeniably refined and technically accomplished, worthy of its Michelin star, yet it never feels overly complicated or precious. Each dish makes sense, with flavors that complement rather than compete, and presentations that enhance rather than distract from the food itself.

The wine selection has been curated to complement Anton's cuisine, with sommeliers available to guide you through pairings that enhance each course. The restaurant's commitment to the complete gastronomic experience extends to every element, from the quality of ingredients to the precision of service, ensuring that the food matches the exceptional setting and creates a truly memorable dining experience.