Nicolas Valmagna has been executive chef at Tassili for five years, during which time the restaurant has been awarded Four AA Rosette status.
After leaving catering college, Nicolas amassed an array of culinary knowledge – and air miles – from his travels to America, Switzerland and New Zealand. Unsurprisingly, living and working in these countries introduced him to new cultures and ingredients, many of which he now uses in dishes in Tassili.
With Nicolas and his sous-chef, Luis, constantly creating new dishes, the menu changes regularly, and the team are always trying out new flavour combinations, such as crab with yuzu gel which features on the Taste Jersey menu.
STARTER
Crab
Combava lime, yuzu gel, mango, bisque ravioli
Local Scallops
Butternut squash, celery, linseed, chestnut foam
Organic Hen Egg
63˚C egg yolk, butternut squash purée, maple syrup, pain d'épices, chestnut froth
MAIN
Turbot
Saffron risotto, mussels, rock samphire, sea bean, Exmoor caviar
Wild Sea Bass
Razor clams, foraged seaweed, fermented cucumber, finger lime
Salt Baked Celeriac
Black trompette mushrooms, Granny Smith apple, winter truffle
DESSERT
Lemon Cheesecake
Bergamot, Britanyís biscuit, lemon meringue, basil sorbet
Forced Rhubarb
Poached rhubarb, ginger sponge, sorrel, buttermilk sorbet
Artisan Cheese Trolley
Fruit and rosemary chutney, quince jelly, honey truffle, lavosh and fruit loaf
£45 per person
