Nicolas Valmagna has been executive chef at Tassili for four 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 oysters and red cabbage – a new dish designed specifically for Taste Jersey.
Seymour Oyster Bests
Yuzu gel, sea bean,
sea purselaine, ébène caviar
Black garlic, paimpol bean crock,
Quince, smoked eel,
Angus Jersey Beef Rossini
Wild garlic, sea beet,
cevennes onion textures
“Poires Tapées” liquor,
£75 PER PERSON
SOMMELIER’S CHOICE OF FIVE PAIRED WINES
£45 PER PERSON
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of our team.
Prices includes GST