Holen

After a brilliant career working with the best, from Reverdy to Bras, Tugdual Debéthune developed a mastery of techniques and encyclopaedic culinary knowledge leading him to attempt the most daring recipes. He spends hours in the kitchen discussing his next recipes; his team shares his taste for perfection, audacity and exploration. He seeks to unravel the secrets of a type of fish, a fruit or a vegetable by using it in a very different way, such as his cauliflower dessert. His beetroot baked in a rye bread crust served with Kombu seaweed stock is utterly surprising, along with the smoked haddock and Aquitaine caviar.

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