JARDIN – La Menagere, experience restaurant with Michelin-starred chef Erez Ohayon


Contrasts, strong flavours and ancient preparations guide the à la carte menu and the two tasting courses, one of which is vegetarian. The vegetable side of the menu plays a starring role: short and ultra-short chain vegetables come from producers selected for their holistic approach and sharing a “pact of trust” that allows them to experiment in exchange for a raw material richer in flavour and nutraceutical elements.

The fermentation process, one of the oldest food preservation techniques, is another key element in Chef Ohayon’s cuisine and marks a return to his roots. The menu changes frequently, depending on the availability of ingredients: the Cinta Senese, raised in the wild on a small farm, will give rise to several different recipes capable of exalting every part of it, making it difficult to taste the same dish over the course of successive days.

The menu is complemented by unusual wines (including a small selection of Israeli labels), artisanal beers produced in Tuscany, which can also be paired with the dishes, and a cocktail list made up of reinterpreted classics and signature cocktails, to be sipped right from aperitif time in the relaxed atmosphere of the Jardin.

Summer Edition: June / mid-October 2021

The menu

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