Discover the tribute menu.

10 years already. 10 years of masterful creations and pleasures to be shared.

10 years during which Jean Denis Rieubland, Executive Chef of the Negresco, has played on subtle harmonies, those of the almost sensual savours of the south.

As a worthy successor to Auguste Escoffier, himself also a local boy, he has raised the Chantecler to be among the best restaurants.He has carried this legacy even further, without unnecessary sparkles, beyond trends, but with consistency and rigour, with all of the subtleness of an artist.

His secret?
To be inspired by this great House dedicated to the arts – the Negresco – so as to write a new and remarkable story. It is this perfect harmony between a place, a moment to experience and a culinary creation that makes the mark of a great Chef.
With his feet solidly on the ground and his head in the stars, Jean-Denis Rieubland is truly one of them. Thank you Chef.

Celebrate with us Jean-Denis Rieubland’s
ten years at the head of the Chantecler!

Chef and MOF (Best Artisan in France) in 2007,
he has managed the teams for ten years and received a
second star in the Michelin Guide in 2012

For this very special occasion, savour the Signature Dishes of the Chef revisited by his team.

From 5 September to 28 October 2017
“10-Year Menu”
starting at €230, drinks not included
> Discover the menu

Information I reservations:
+ 33 (0)4 93 16 64 10

chantecler@lenegresco.com

Crab revisited by Valentin Fouache.

A subtle harmony, between sea and land

Valentin Fouache recreates the Chef Rieubland’s Signature dish “Crab cannelloni with mango, citrus marmalade, Prestige caviar and kaffir lime flavoured cream” his way and proposes “Crab in a verbena variation, citron gel”.
A first dish which express two universes: the sea with the fresh crab lightly iodized, and the earth where we find the acidulated mixture of citron with the sweetness of the verbena.

Our Chef Sommelier’s suggestion

Florian Guilloteau recommends a white wine to accompany this first dish between sea and land. His choice goes to the Clos St Vincent white 2015: “For such a sweet entry, I wish to compose with a soft and silky white wine where the terroir expresses itself by its minerality and the sweetness of a varietal named Rolle.

Dublin bay prawns revisited by Jérémy Brun.

A gourmet environment

Jeremy Brun has revamped the Chef Rieubland’s “Roasted scampi with Espelette chilli, cromesquis of tête de veau (calves head) with rocket leaves”.
He has kept the main ingredient and has cooked it “his way” to create “Scampi lightly seared with ‘di colonnata’ lard, Tarama Viennoise, bush scallop squash”.

Our Chef Sommelier’s suggestion

A Burgundy wine will perfectly match: the 2012 St Aubin 1er cru En Rémilly by Hubert Lamy. “A very elegant and complex chardonnay which will make your head spin, this wine reveals all of the potential of this dish without outshining it. Memorable moments to be had.

Turbot revisited by Jordan Dellevi.

Fantastic flavours

Jordan Dellevi pays tribute to Jean-Denis Rieubland: he revisits the Signature dish “Steamed turbot with seaweed butter, artichokes and carrot tops, seasonal vegetables with chervil” and proposes his “Turbot with fennel butter, Multicolour of carrots with ginger”.

Our Chef Sommelier’s suggestion

With a tender and savoury fish, our Head Sommelier likes to pair The Montlouis-sur-Loire 2008 Sec Les Dix Arpents which procures all that we expect of a great white wine from the Loire Valley: smooth and tender in the mouth with a captivating freshness.

Veal sweetbread revisited by Maxime Serigne.

An association of harmonious and surprising savours

Enjoy this dish with its autumnal flavours by Maxime Serigne “Veal sweetbreads with liquorice and roasted hazelnuts, violin courgette chutney”, a surprising, even disconcerting dish, but perfectly flavoured.

Our Chef Sommelier’s suggestion

To accompany it: a Bordeaux wine, Château Fourcas Dupré, Listrac-Médoc. A concentrated and rich wine, with a mature and complex bouquet and a mentholated finale. “A balancing act in the mouth for this highly flavoured dish.”

Fig and chocolate by Fabrice Didier & Charles Bernard

To top off your menu perfectly…

Savour the dessert “Soliès fig roasted with earl grey tea, Creamy 67% dark chocolate, and walnut crunch.”
A savoury autumn creation by our Pastry Chef Fabrice Didier and his assistant Charles Bernard, in honour of the 10-year anniversary of the Chef at the Chantecler and as MOF 2007.

Our Chef Sommelier’s suggestion

The pastry chef has associated chocolate with tea in a harmonious and perfect manner. Our Head Sommelier therefore suggests a 15-Year old Maury from Domaine Mas Amiel de Olivier Decelle. This naturally sweet wine is rich, complex and smooth, so as to awaken you taste buds…

Fabrice Didier, Jean-Denis Rieubland, Florian Guilloteau