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

Chef Rafael Rodriguez casts his curious and facetious eye on nature and the products that surround him to create dishes that are often surprising, always elegant and gourmet. Marinated fish with verjuice, suckling pig with Chasselas, fillet of beef with walnut wine or the alpine mojito with double cream and white chocolate: these few emblematic recipes from the restaurant of the Abbaye de Montheron all tell a story of landscapes and moments.


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