Chef Rafael Rodriguez takes a curious, facetious look at nature and the products that surround him to create dishes that are often surprising, but always elegant and gourmet.

Chef Rafael Rodriguez turns his curious, facetious eye on nature and the products that surround him to create dishes that are often surprising, but always elegant and gourmet. Whether it's a verjuice-marinatedéra, cochon de lait au chasselas, filet de boeuf au vin de noix or mojito alpestre with double cream and white chocolate, these emblematic recipes from the restaurant at Montheron Abbey all tell a story of landscapes and moments.

Head chef: Alba Farnós Viñals


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