Classic dishes turned on their heads to create a new gastronomical “fiction”.
La Table de Franck Putelat has been rated two stars in the Michelin Guide since 2012, a well-earned recognition considering the devotion to providing inventive cuisine and a blend of flavors and enhanced products to transform a fine-dining experience into an overall exceptional experience.
Executive chef Franck Putelat describes his style as “classic fiction”: redirecting the great classic dishes of gastronomy and narrating his own story, making a “fiction” out of them.
As such, we find such marvelous creations here such as the tarbouriech tartare: a balance between iodine and blood, land and sea, using locally sourced oysters; and the “Silver Bocuse” beef fillet, studded with black truffle and lardo di Colonnata, a chartreuse of beef cheek and oxtail as well as artichoke reconstructed with foie gras filled with crème brûlée, served with truffle beet stock.
The restaurant features both à la carte, and set menus, including: Emotion, the definition of the chef´s passion; Classic-fiction, his training in another dimension; Action-réaction, petite dishes meant for maximum gastronomical impact; Nouvelle génération, meant for younger guest under 12 years old; and the final À la carte menu, dotted with some of the chef’s most treasured creations.
In a medieval environment, a gastronomic impact.
A well presented table is the least we can expect from Franck Putelat.
An Illusion in sight and on the palate.
Chef Putelat and his classic fiction.
Text: Andrés Ordorica ± Photo: FRANCK-PUTELAT / Retok.