Chef Alexandre Paget has been at the helm of the restaurant “le Jeu de Paume” for 8 years after a journey in prestigious and starred establishments. Alexandre Paget is still driven by the same passion that he transmits to his seconds, many have left the nest to set up their own house. We find this passion in his dishes, summer and winter, all opportunities are good to seize to create again and again. This is the case today with this menu around Jurançon to participate in the operation to seduce independent winegrowers from Jurançon which ends on Sunday.
Jurançon in all its forms with this Jurançon cocktail, honey, tarragon, cranberry and lemon, perfect for an aperitif. Be careful, this cocktail is ephemeral like the menu.
For this menu around the Jurançon Alexandre Paget could not avoid the foie gras inseparable from the Jurançon just poached with a discreet grilled brioche of happiness we had the chance to taste it. The Coustarret estate is associated with the dish, a fish associated with a Rissoto-Morel-Celery/Dents de lion. Christophe Paget works with his team only local and of course seasonal products, it’s a good thing spring is setting in, a season that will inspire him to the delight of gourmets.