We introduce: Maximilien Latt
Maximilien Latt has been with us for over a year, first as sous chef and now as our new head chef. For many years he has enriched the various gourmet kitchens of this world from London to Australia. Due to his good work as sous chef, it was clear that we would put our trust in him and made him our new head chef.
Maximilien’s values are based on nature-conscious and seasonal cooking. He also likes to incorporate some elements from Asian and English cuisine. We want to offer fine food for the whole family. From the most important dish, breakfast, to dinner, we want to spoil young and old in a healthy and fresh way.
Children eat their favourite dishes such as pizza, pasta or spinach with fried egg and potatoes or children’s salmon steak, and for dessert there’s the toppings trolley, which will make any ice cream fan melt. Still on our menu is the classic, the Chateaubriand. This is always worth a visit and the ideal dish for special occasions.
Together with Laurent Rebert, the Maitre de Salle, who has been with the National for many years, Max and his team harmonise perfectly. We are delighted to be able to spoil our guests again this summer, especially on a top culinary level.
