Des Roses et des Orties 🍃

Jerusalem artichokes, roasted to a nutty sweetness, provide the earthy foundation for Chef Yannick Delpech’s signature pork dish at Des Roses et des Orties. The meat is treated with a wood-fired technique that produces a crisp, lacquered skin while maintaining a meltingly soft interior. Fresh thyme, harvested from the surrounding gardens, imparts a resinous aroma that lingers on the palate, balancing the richness of the fat. The kitchen’s 'terrienne' philosophy is evident in the pigeon, which is served with a disciplined focus on its mineral depth and a texture that is both firm and yielding. Presentation is minimalist, reflecting a return to the essential beauty of raw ingredients sourced from the region’s finest artisans. The open kitchen, featuring a central pizza oven, adds a sense of transparency and conviviality to the experience. Here, the pursuit of culinary excellence is stripped of artifice, focusing on the connection between the land and the plate.