Tassili-NEEW-black.png

Nicolas Valmagna has been executive chef at Tassili for seven 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.

32781431.jpg
IMG_5015.JPG
Tassili_0126_0246.jpg
5efb3098-151a-4bc9-b45d-e26e37e06ee0.JPG

SAMPLE MENU

 

Amuse-bouche

***

Local Mackerel
Poached Grouville oyster, cucumber, horseradish espuma, dill oil

Jersey Asparagus
Bergamot, sweetbread bonbon, morel mushroom, wild garlic

***

Wild Turbot
Saffron risotto, mussels, cockles, sea vegetables, Exmoor caviar

Jersey Royals
Violet artichoke, broad beans, sea purselane, spring truffle

***

Pre-Dessert

***

Joe Freire Lemon
Saint Ouen honey, thyme, Brittany sable, lemon sorbet

 

£55 per person

Wine Pairing

Classic

Discover some of the world’s hidden gems and intriguing wines as our sommelier
selection guides you through lesser - known wine regions and terroirs.

 

6 courses - £52 per person

All wine pairings are as a tasting portion of 75ml.

Tassili-NEEW-black.png