Experience fine dining with a French twist
and exceptional service at Tassili
Tassili, the intimate yet opulent Four AA Rosette
restaurant at the AA Five Star Grand Jersey Hotel & Spa
with views over the beautiful St Aubin’s Bay, offers an
exquisitely contemporary British menu, using the very
best of Jersey’s local and seasonal produce, with a French
twist.
Executive Chef Nicolas Valmagna, Sous Chef Luis Silvestre
and Restaurant Manager Nicolas Marais are perfectly in
tune, sharing the same passion and goals - to create an
exceptional fine dining experience without any fuss.
They have been working tirelessly to put the restaurant
firmly on the map as one of the Island’s best gastronomic
experiences and were rewarded for their efforts last
year with Four AA Rosettes, an accolade which now
ranks Tassili amongst the very best in the UK.
This dedicated and expert team takes diners on a
theatrical journey of culinary discovery and treats them to
an impressive display of inviting and beautifully presented
dishes. Simplicity, taste, produce and technique are all key
and they spend a lot of time perfecting each one.
The menu is decided based on what is fresh that day and the
team maintain a close relationship with farmers, fishermen
and the local market. They also have a little gem nestled at
the back of the hotel, their own kitchen garden where they
grow their own peas, broad beans and butternut squash
as well as courgettes, Jersey Royals, beetroot, strawberries,
raspberries, rhubarb, chard and herbs.
Tassili’s style is largely French, drawing on Nicolas
Valmagna’s roots. He was born in Paris where his
godmother had a small restaurant, but as a child moved
to the South of France. His mother and grandmother’s
honest, traditional and very French style of cooking
inspired him to become a chef from an early age and
he spent a lot of time with them in the kitchen before
heading off to catering school to hone his skills.
Simplicity is key and the flavours are left to speak for
themselves, but it is Nicolas Marais who can explain the
entire menu and which dishes are best paired with which
wines. As Tassili’s Restaurant Manager, he is responsible
for the overall dining experience, ensuring every tiny
detail is considered, the execution is perfect and the
service exceptional, in an atmosphere unlike any other
restaurant.
Nicolas proved he has got fine dining restaurant
gueridon service down to a fine art recently when he
won bronze in the finals of the prestigious La Coupe
Georges Baptiste - Professional competition in Limoges,
Limousin.
The Jèrriais tasting menu has become Tassili’s most
popular, a menu inspired by the real diversity and high
quality of local produce on the Island. It’s a recipe for
interesting and innovative dishes such as Nicolas’
signature dish; local crab served with passion fruit gel,
combava lime, bisque dressing and coconut foam; then
there is the ‘Classic Herd’ pork belly accompanied by
sticky pig cheek, perigord truffle, compressed pineapple
and chorizo purée and Jersey fillet of beef with braised
shin, ‘Roscoff ’ onion purée, local kale and smoked Jersey
Royal potato crisp.
Each menu comes to a show stopping finalé, be it the
vegetarian ‘Strawberry Fields Forever’ or a dish the Tassili
team guarantee will leave you looking twice at a pear in
future...
This is a fine dining experience that will genuinely surprise
and delight diners every time they visit.
To find out more, view sample menus
or to book a table click here