The new chef Romain Roland presents his spring menu

The new chef Romain Roland presents his spring menu

1385 921 Derby Hotels Collection

Brand new Chef Romain Roland has taken command of the Josefin Restaurant and presents his new sun-filled spring menu.

After having worked in major establishments of the Capital, the Chef has decided to bring all his know-how to the demanding clientele of the Josefin. His signature: great classics of French cuisine revisited with a contemporary touch.

He wishes to surprise his guests and offer them a new culinary experience. He therefore rigorously selects quality products, such as green asparagus from Provence, suckling lamb, Bavarian beef, Monsieur Tauzin’s poultry and even blue lobster from the Brittany coast. He sublimates them skilfully in a clever blend of flavours particularly evident in his parfums péruviens (Peruvian flavours – bream ceviche, rhubarb in pistachio oil, whole grain melba toast and tobiko caviar), or with his barbe rouge (Red beard – freshly caught red mullet, oriental-flavoured baby broad beans and smoked paprika bouillabaisse).

The Au Fil des Saisons menu, dotted with delicious dishes, designed for a business clientele in particular, offers efficient service along with beautiful food. At lunchtime it is available as starter/main course + coffee or main course/dessert + coffee for 39 Euros and as starter/main course/dessert + coffee for 45 Euros.

For gourmands, or the curious-seeking to increase the taste experience, the symphonie pour papilles en 7 plats (Seven-course symphony for the taste buds) is still available, at 95 Euros, and offers a selection of dishes and desserts.

Particular care is taken by the sommeliers in selecting every vintage wine or grand cru. To enhance guests’ experience, every delicacy on the spring menu is matched with a wine or drink suggestion that is in perfect harmony with the dish chosen.

Desserts are by Mikiko, the pastry chef, who continues to delight guests with beautiful tasty sweets like the josefin (an exquisite caramel mousse millefeuille, crisp tuile biscuit, mini pear in syrup and pear sorbet) and le rouge & le noir (Black & red – beetroot mousse, dark chocolate ganache, cocoa crumble, candied beetroot and raspberry sorbet).

To discover the new spring menu: Menu

Reservations: +33 0155 332217

The Josefin Restaurant boasts a warm and relaxing atmosphere in an intimate setting. Located off the hotel’s lobby the restaurant’s crimson-colored walls mark an elegant and sophisticated space with a stunning décor that includes gold-toned sofas, impressive chandeliers and Marteen Baas black Smoke chairs.