Renaud Darmanin
This Michelin-starred chef became interested in cooking at a very young age. He then went to hotel school and worked with great chefs: Frederic Anton and Paul Bocuse.
At the age of 26, he decided to return to his region and take over a bistro that he transformed into a starred restaurant, the Auberge de la Tour. A one-star restaurant in the Michelin guide.
In just a few years, chef Renaud Darmanin has become a rising star in French gastronomy.
His cuisine is based on his region, but is often sprinkled with flavours from elsewhere.
Renaud Darmanin invites you to sit down and enjoy a starter, a main course, a dessert, and some original recipes.
His cuisine is based on his region, but often sprinkled with scents from elsewhere.
It is a thoughtful, well-constructed and gourmet cuisine, thanks to his technique and his enthusiasm.
Starter :
Trompe l'oeil chätaigne, bleu d'auvergne and cantal tile
Main Course :
Trout with saffron butter, pak choï, romanesco, celery purée
Dessert :
Ananas du Ghana pain de sucre flambé, sirop aux épices, granité citron noix de coco
Renaud Darmanin's path
Interview
Available in
days
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Trompe l'oeil chätaigne, bleu d'auvergne and cantal tile
Available in
days
days
after you enroll
Trout with saffron butter, pak choï, romanesco, celery purée
Available in
days
days
after you enroll
Ghana pineapple flamed sugar loaf, spice syrup, lemon coconut granita
Available in
days
days
after you enroll
