The arrival of Chef Fabrice Salvador at the helm of Les Jardins d’Anaïs was announced back in May this year. It took several months for Annabelle Hazard, the restaurant’s owner (alongside her husband, Pascal Soutiran), and the chef to build a solid team both in the kitchen and front of house. Now that everything is in place, Chef Salvador has unveiled his vision for the new menu. On the table? Seasonality, fine produce, and a sense of travel.
Creative cuisine where the ingredient reigns supreme
Originally from Toulouse and formerly Michelin-starred at La Cristallerie, Chef Salvador has brought with him a clear vision: to offer local, seasonal cuisine. “On the menu, I want to mix classic recipes with more contemporary ones – and, above all, bring back traditional dishes where the ingredient is king.”
The chef is assisted by his sous-chef Andréi Dudu, a former contestant on Top Chef Romania. In the pastry section, the head pastry chef, who previously worked at Maison Heler in Metz, creates desserts that are as beautiful as they are delicious.
Each lunchtime, the chef offers the “La découverte des jardins” menu, and in the evening a four- or five-course menu – available in a classic or modern version, always focused on the product itself. To accompany the chef’s menu, one can always rely on the carefully selected wine references chosen by Annabelle Hazard and her husband – including champagne, of course, as true natives of Champagne.
A precise and indulgent menu
On the menu, the chef delights with simple, generous, and perfectly executed dishes. A starter celebrating seasonal vegetables – served raw and enhanced with a drizzle of oil – sets the tone: here, the product takes centre stage.
A giant carabinero prawn prepared Jimbaran-style – a dish of Indonesian origin, close to the chef’s heart as his wife hails from Indonesia – paired with a green papaya salad, showcases Chef Salvador’s masterful command of spices.
In the midst of mushroom season, a bronzed cep (Boletus aereus), lightly seared and served with flawlessly cooked turbot, accompanied by a miso sauce, once again reveals the chef’s pursuit of perfect harmony between French tradition and international inspiration.
One simply cannot overlook the pluma bellota, served with an oyster emulsion. The exceptional tenderness of the meat meets a refined Asian marinade and the subtle salinity of oysters – a combination that leaves you wanting more.
Les Jardins d’Anaïs offers a beautiful promise of travel through flavour and craftsmanship, elevated by the creativity of Chef Salvador and his talented kitchen team.
