The chef's table was the brainchild of Head Chef Jean-Fran�ois Rouquette, a surprisingly humble professional given the stature of this Palace Hotel's gastronomic restaurant. The restaurant... Read More
The chef's table was the brainchild of Head Chef Jean-Fran�ois Rouquette, a surprisingly humble professional given the stature of this Palace Hotel's gastronomic restaurant. The restaurant itself is constructed in-the-round where the open kitchen, featuring its signature Tuscan grill burning vine shoots is fully on display, as are the hard-working Chef and his team. But back to the Chef's Table � this seats four to six people at the table directly overlooking the open kitchens. Diners can choose from the restaurant's creative menu , such as abalone with parsley and ginger, or can innovate a menu themselves a few day's prior. Wines that accompany include Krug Vintage and one wine per dish. A spectacular dining experienced singular in the city. For dessert, it will be next to impossible to choose just one, since pastry chef Fabien Berteau earned himself the distinction of Best Pastry Chef of The Year.
- Fine Dining: "As you enter into this restaurant, you instantly feel as if you are entering a luxurious island filled with France's best wines. When the (lady) sommelier wheels around the ice bucket full of small-producer gems like Larmand-Bernier rosé champagne, you know then that you have awakened inside of a dream."
- Best for Fine Dining Because: Exquisite, delicate appetizers tease your appetite for the main dishes that follow. Best to indulge here in the chef's tasting menu.