Alexandre Gauthier is an up and coming chef that was prominently introduced to the food world by…read moreAlain Ducasse. La Grenouillere received its Michelin Star in 2007 with his combination of Japanese and French styles. Similar to that of David Kinch, Chef Gauthier brought his cooking to Manresa's kitchen in a weekend of excellent dinners. As with most progressive cooking, sometimes it's hard to find a point of reference. To relate a chefs vision to something you had before or at least something similar. I'm currently very enamored with this movement which has brought me new experiences and made me think what food could all be about. With that, onto the Gauthier/Kinch menu, in which you will probably need some translation unless you're fluent in Francais... Tasting Menu: Amuse bouche of sea bream, shellfish Tasse d'eau de mer, Corn and tomato salad Huitres grilllees, jeunes courgettes et herbes du jardin Kin-medai, vivhysoisse of coastal herbs and green grapes, crisp green vegetables Ormeaux cuits aux pedoncules de tomates, tomates.... Farm chicken roasted with pine, matsutake mushrooms, summer corn with wild huckleberries ...Ferres, ail et girolles blanches Bulle d'oseille Goat cheese with port, walnuts, pain d'epice, figs Schistes de NIosettes Wines: 2005 Les Verges, Domaine Fontaine-Gagnard, Chassagne-Montrachet 2006 Mas Amiel, Vin Doux Naturel, Maury, fortified Grenache Chateau de L'Aulee, Cremant de Loire, Touraine, Sparkling Chenin Blanc. As I do with most of these dinners, I get very analytical. Everything is tasted, studied, savored, thought over. At the end of the meal, it is just food and you have to decide whether it tastes good. As some of you may know I don't care for zucchini. Somehow Chef Gauthier made it ok with his oysters on the plancha. Now I didn't love it, but I wasn't opposed to it either. The 40 day aged beef, however was insanely mind blowing. I could have sat there all night eating that Rodizio style. The chefs came out at the end of the night and we got to chat about the food, what they were doing, and how they would ultimately enjoy themselves after the cooking was all done with. I'll quote what others have said of Gauthier's skills: "precise, delicate, elegant yet provocative, wild, and robust."

What a nice setting ! An unassuming farm house opens up to a cosy, english manor-like salon where…read moreguest can enjoy a coffee or a before dinner drink. You are then taken to modern structure reminiscent of lodges of some nature preserve above the rain forest. But no ! You are overlooking a simple garden but the magic is there nonetheless. And there comes the meal. And you know it already it will be modern but anchored in local traditions using ingredients treated simply but ....magically. The menu changes with the season and like a walk in nature, you will have to explore by yourself. The menu has a list of ingredients and a few key words that guided the chef's inspiration. We had a fantastic family meal from end to finish. The highlight was the combination of roasted white peaches and fish. Simply divine. That's all I am going to share about the food. You have to experience it for yourself. It's Michelin level in its inventiveness, the execution and the mariage of flavors and inspired elevation of the Pas-de-Calais terroir. Beware, prétention or ostentatious luxury do not belong here.