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Chef

Jean-Luc Lefrançois has been delighting gourmands for more than 30 years.

Originally inspired by his grandfather, a professional baker in Rouen, it is always with a smile that Lefrancois recollects the first step of a journey which has taken him through some of the finest kitchens in the world: Le Bristol Paris, Le Ritz, l’Hôtel de Crillon, Le Relais Louis XIII and Prunier to name a few.

His signature dishes have seduced many food critics such as his soft-boiled egg encased in brioche or his sea bass in a pistachio crust, and he is well known as a true artist and composer of tastes.

Egg soft boiled and encased in a brioche bowl, with spring vegetables and herbs - Recipe

8 of the freshest eggs and 100g egg white
200 g brioche  
100g flour 
500ml peanut oil 
300ml olive oil
100ml aged wine vinegar
150ml beetroot juice reduction 
250ml chicken broth

Vegetables and Herbs
8 stems asparagus | 8 turnips | 8 carrots | 2 fennels | 100g snow peas | 100g peas | 8 baby artichoke poivrade | 8 round multicolored radish | 2 violon courgettes | 2 yellow courgettes | 50g spinach leaves | ½ bunch chervil | 100g garden cress | 500ml vegetable broth | Handful each of fresh thyme and savory

Crush the brioche into crumbs. Cook the eggs in boiling water for 5 minutes and 30 seconds. Remove the shell and roll them in flour then the whipped egg white and finally the brioche crumbs.

Wash and peel all the vegetables, roast them with a little olive oil, add the chicken broth, the savory and thyme. 

Reduce the aged wine vinegar by ¾, add the chicken broth and reduce by half. 

Arrange the mixed vegetables harmoniously in the centre of the plate, fry the eggs at 180 degrees for a few seconds and remove the cap.

Place in the middle of the vegetables; add the spinach, chervil and cress.

Finish with a stroke of beetroot juice reduction and a few drops chicken jus.

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