Maison Rostang

The cuisine at Maison Rostang represents the pinnacle of French gastronomic tradition, executed with the precision and creativity that have earned the restaurant its two Michelin stars. Under Chef Nicolas Beaumann's direction, the kitchen demonstrates profound respect for classic French techniques while incorporating contemporary sensibilities that keep the cuisine relevant and exciting.

Chef Beaumann's training under Michel Rostang—one of France's most respected culinary figures—is evident in every dish. His approach balances reverence for tradition with personal creativity, resulting in cuisine that feels both familiar and innovative. The menu showcases iconic French preparations that have defined haute cuisine for generations, each executed with meticulous attention to detail and elevated through superior ingredients and refined technique.

Signature dishes exemplify the restaurant's culinary philosophy. The sole meunière demonstrates perfect mastery of classic French fish cookery—delicate sole prepared à la meunière with butter, lemon, and parsley, where timing and technique transform simple ingredients into sublime dining. The quenelle de brochet, a traditional Lyonnaise specialty of pike mousse, showcases the kitchen's command of complex preparations that require both skill and patience. The faux-filet de wagyu represents the restaurant's commitment to premium ingredients, with Japanese beef prepared to highlight its exceptional marbling and flavor.

Beyond these signatures, the menu explores the breadth of French gastronomy. Volaille de Bresse—chicken from France's most prestigious poultry region—receives treatment worthy of its pedigree. Artichaut poivrade demonstrates the kitchen's ability to elevate vegetables to starring roles, while oysters showcase the restaurant's access to exceptional seafood. Each dish reflects careful sourcing, with ingredients selected for their quality and seasonal appropriateness.

The restaurant's commitment to inclusivity extends to its vegetarian offerings, with the 'Version Végétale' menu at €178 demonstrating that plant-based cuisine can achieve the same level of sophistication as traditional preparations. This menu isn't an afterthought but a fully realized culinary experience that applies the same techniques and creativity to vegetables, grains, and plant-based ingredients.

Desserts maintain the high standards established by savory courses. The chocolate Madagascar 65% showcases premium cacao in preparations that balance intensity with refinement. Classic French desserts receive careful attention, with each element—from pastry to sauce to garnish—executed with precision.

The menu structure offers flexibility to suit different occasions and appetites. The lunch menu at €85 provides an accessible entry point to the restaurant's cuisine, while tasting menus at €105, €178, and €248 allow for more comprehensive exploration of Chef Beaumann's repertoire. Wine pairings at €90 and €125 complement the food through carefully selected bottles from the extensive cellar.

Presentation reflects contemporary aesthetics while respecting French traditions—dishes arrive beautifully composed but not overly manipulated, allowing the quality of ingredients and precision of technique to speak for themselves. Portions are appropriately sized for haute cuisine, satisfying without overwhelming, allowing guests to appreciate multiple courses without fatigue.

The open kitchen concept adds another dimension to the culinary experience, allowing diners to witness the team's choreographed precision and the care invested in each plate. This transparency reinforces confidence in the cuisine and adds theatrical interest to the meal.