Taste! In the kitchens of the Garden
[Recipe] Angus beef chuck just snaked, candied carrots, mashed potatoes
The recipe, to follow in pictures, step by step
A dive into the kitchens of Le Jardin, a restaurant with a modern style and a warm welcome embodied by its owner, Frédéric Cousinat (former head chef of Le Drakkar), a native of Épernay, pleasant and generous.
In the kitchen, Chef Pierre Gradespot pampers us with a melting Angus beef chuck, just snaked, accompanied by baby vegetables - candied carrots and turnips - and a potato crush, just spiced up with a spicy juice.
Constantly evolving, the menu offers variations on foie gras, salmon, sweetbreads and scallops when they are in season.
At the Jardin, you will also have the opportunity to taste a camembert with truffles, but also one of the creations of the ice-cream maker Martine Lambert: the "famous" succulent (hazelnut praline, chocolate, caramel in a copper cauldron, roasted almonds and hazelnuts and equatorial chocolate sauce).
