In March 2019, Sébastien Roux (Maître Cuisinier de France), succeeded to Simon Havage at the helm of Café M (restaurant of 5-star hotel Hyatt Paris Madeleine). Although the new chef develops his very own and delicious cuisine, he continues to make the good practice of his predecessor live on. As a matter of fact, he comes to the room to serve and explain his dishes. He kept most of the suppliers such as M.O.F. Frédéric Lalos for bread, Fumaisons Provinoises for smoked salmon. As for the Jambon Prince de Paris, it is still available on the menu.

At Café M, Sébastien Roux delivers sophisticated and delicate cuisine always filled with green and herb touches. To make the most of his delicious cuisine, you shall come at lunch during the week, when the chef serves his market. As a matter of fact, for dinner, Sébastien Roux is more into finger food and snacking, targeting at the guests of the hotel more.

The "Marché du Chef" menu changes over the season. The one that arrived on December 20 is to last until March. And it is in this very menu you can enjoy Sébastien Roux's Signature dishes.

This spring menu includes a starter - especially jumbo shrimp dumpling with tarragon bisque consommé. The lemongrass works wonders in this absolutely delicious recipe. A starter we enjoyed in an appetizer version.

Another starter available on this spring menu, the seabream carpaccio which is the chef's signature starter, some very delicate fish, extremely fresh, served with rhubarb and hibiscus and olive oil sorbet.

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As for starter, you can also get the green asparagus, whole and mashed with Granny Smith apple and wood sorrel. Very fresh.

Now, let us enjoy Sébastien Roux's Signature main, the candied seabass fillet. A recipe where the fish - served with carrots in all states with tempura tops - is cooked through glazing. The dish leads to no waste on vegetables as each element is used thoroughly.

The chef also thought about vegetarians with the Le végétal à l'extrême dish featuring stuffed mini vegetables such as pattypan squash with zucchini caviar. A recipe with snow peas and tomatoes twisted with herb sponge cake and vegetable oil.

After a selection of cheeses from Île-de-France, as an option, the chef has his Signature vacherin. Available all year around, flavors change with the season. This spring, the vacherin with crispy and tasty meringue  is based on strawberry and cilantro. As a matter of fact, the strawberry and meringue dome holds mascarpone, vanilla whipped cream and cilantro ice cream.

A fantastic lunch based on Sébastien Roux's signature dishes that you can pair with fine wines, especially coming from Domaine d'Henti, Laroche's recent small family-owned estate..
But the "Marché du Chef" menu also includes more dish options.

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This test has been carried out as part of a business invitation, if your experience differs from ours, please let us know in the comments.