In Nîmes, in the heart of the Margaret - Hôtel Chouleur, ROUGE invites you on a gastronomic journey that gives pride of place to products from the Gard and Languedoc regions, punctuated by a hint of flavours from elsewhere, orchestrated by the chef. Luka-Tao DEBENATH. On the plate, the tastes are straightforward and the creativity is unbridled, with vegetable and seafood as the flagship flavours, and the highlight is the remarkable work on sauces, the signature of each of his recipes, the common thread running through every gourmet interlude at one of ROUGE's tables.
In the kitchen, the chef is supported by a committed team including his second-in-command Thibault CARDOSO MESQUITA and the head pastry chef Auriane FOUGERAYwho bring their generosity and sensitivity to this collective adventure. On the stage, the team, supported by Julian REBOLLAR plays a discreet and graceful ballet at lunchtime and in the evenings, with elegance and special attention to the little details that make all the difference. With enthusiasm and vibrant passion, Alexander TORRESThe chef's wine list, too, gives rhythm to every moment at Le Rouge, creating a unique and inspired oenological score based on the right pairings inspired by the chef's creations and inspired by local and international wines.
A unique experience, revealed in a warm setting where marble and brass mingle with the warmth of wood and velvet, in a cameo of carmine and terracotta, or in fine weather by candlelight under the stars.
Wednesdays at dinner.
Thursday to Saturday for lunch and dinner.
Sundays at lunchtime.
Lunch is served from 12pm to 1.30pm.
THE CHIEF
LUKA-TAO DEBENATH
Luka-Tao DEBENATH began his career at the age of 18 at the 3-star Plaza Athénée in Paris under Alain DUCASSE, where he stayed for almost three years before joining the kitchens of the 3-star Guy SAVOY restaurant in Paris. He continued his international career, firstly at the Saint Regis Bora Bora restaurant designed by chef Jean-Georges VONGERICHTEN - 3 stars in the United States - then helping to open a pastry and catering business in San Francisco. On his return to France, he gained further experience, notably at the Jardin des Plumes - 1 star, Paris - with David GALLIENNE, before joining the Domaine de Manville in Les Baux-de-Provence, where he worked for three years as sous-chef and then assistant chef to Lieven VAN AKEN.
