FOOD & DRINK 13
He is recognised today for his sensitivity to products and their seasonality , to the science of cooking and a sixth sense when it comes to refining sauces and combinations .
In Reims , in the dining rooms and the garden of La Table des Chefs , Meyer ’ s carte blanche menu invites us into a gourmet fantasy , which instantly evokes sensitivity and sensation . Lobster comes alive in an unexpected river of sorrel with a bud of currant and marigold , while the first green asparagus is unveiled beneath a sabayon with hazelnut and lavender .
The odyssey continues with a Roscoff crab in its jus , perfumed with woody vanilla and Mexican tarragon and paired with arctic char , fresh from the current of its lake , adorned with an XO condiment , pine and juniper berry-infused beurre blanc . Then , a farm hen in white wine frolics through a field of morel and meadowsweet . As a prologue to this epic , raw Tulakalum chocolate and cacao nibs are elevated with citrus and green pepper .
“ I did a lot of sports and competitions , which continues to push me in my career towards the challenge , the taste of going further ”, Meyer says . At only 30 years old , he is already collecting professional recognition like being named a Meilleur Ouvrier de France and earning his first Michelin star in the same year , just three short years after opening Granite , his restaurant in the heart of the Marais , an icon of the new gastronomic scene of Paris .
A FABULOUS CULINARY IMAGINATION
“ BY INVESTING IN LA TABLE DES CHEFS , I FIND MYSELF IN A WONDERFUL ELEMENT , THAT OF MAISON MUMM AND MY OWN ”, MEYER SAYS .
“ I ’ M AT THE HEART OF A PLACE THAT IS SPECIAL , SENSITIVE , COMING ALIVE AROUND ONE OF THOSE CARTE BLANCHE MENUS THAT ALLOWS ME TO COOK UP SURPRISE . A UNIQUE TABLE WHERE THE CHEF AND THE PUBLIC MEET TOGETHER TO SHARE A SPECIAL MOMENT . IN MY CUISINE , THE RECIPE TELLS A STORY THAT THE PLATE DIRECTS ”.
ISSUE 64 2024 THE ART OF LUXURY