Altitude Magazine

22 Feel in need of a treat? Why not let yourself be tempted by the restaurant Le XIX? Overlooking the first hole of Severiano Ballesteros golf course, Le XIX is a place not to be missed! THE CHEF Originally from Lyon, Stéphane Collier made his cooking debut there before flying to England where he worked alongside Michel Roux, the world-renowned Michelin-starred chef and former owner of Le XIX, who passed away last March. Before working in Le XIX, at the suggestion of Michel Roux, he left for Vietnam to extend his knowledge of the herbs and spices of the country. So don't be surprised to discover those subtle Asian spicy notes within his dishes. THE DISHES Stéphane has stayed faithful to his roots and much on the menu is traditional French cuisine. In winter, for example, you can find the famous goat cheese souffle as a starter and for main course, the flagship dish of the establishment: pike quenelle with Nantua sauce. This can be followed up with the unmissable "floating island", a great classic of French cuisine. As for the summer's recommendation, far be it for me to ruin the surprise, I leave you to discover the pleasure of it for yourself... LE XIX gastronomy