At Maison Rostang, Chef Nicolas Beaumann combines classicism and modernity to create incredible cuisine that manages to be both straightforward and daring. His creations are part of a French tradition which aspires to innovation: inspiring dishes present fresh and dynamic tastes in an unforgettable gastronomic experience. Highly selective in the produce he uses, Chef Beaumann conceptualises highly creative, seasonal menus, with culinary research occupying a prominent place in his methodology. The cellar of Maison Rostang, an emblematic symbol of French haute cuisine, perfectly complements his approach by presenting bottlings from the most prestigious wine estates.
Goose is a meat that I cook more at home than at my restaurant. But I go often to the Glorieuses de Bresse contests in Montrevel, where I’m always impressed by those spectacular rows of artistically “dressed up” geese.
I like to cook goose on a spit when I’m in the country, and to share it with the family during the Christmas holidays. I stuff it with goose foie gras, chestnuts and a little truffle, and I use the giblets for the sauce. I serve it with a cardoon or squash gratin – simple and delicious. And the next day we eat the leftovers with a nice salad.
