“Carte blanche” Menu, 5 dishes testing. (Price per person, drinks not included) 43€.
Pain Bao, compoté de poivron soja, comté gratiné.
Gaspacho de l’Andalou, légumes crus.
Salade César, œuf mollet, poulet citron miel, parmesan.
Burrata, légumes sautés au wok huile citronnée.
Tartare de bœuf, assaisonnement thaï, et sa salade.
Volaille façon Bascaise riz pilaf sauce teriyaki.
Canard en deux façon ratatouille et son jus de viande.
Cabillaud nacré, risotto de blé a la tomate et vierge espagnol.
Lingue rôti petit pois catalane, et chorizo, écrasé de pomme de terre au thym.
Entrecôte de bœuf, écrasé de pomme de terre aux olives et ses légumes sautés jus de viande.
Entrecôte pour 2 350G
Torta de pan au miel, segments d’agrumes frais.
Brioche perdue gingembre et cannelle, glace surprise.
Mousse au chocolat, pralin, crème de mangue.
Trou normand «le jouvence».
Some illustrated exemples…
Modern cuisine on traditional bases.
Exotic touches and traits of yesterday.
Contrasts and flavours…
Ángel SAMMUT and Andrés BOLIVAR, two young passionate and creative chefs welcome you in an historic and bucolic environment and propose you a gastronomic discovery.
Le Jouvence, located in the Éphémère Castle in Poissy-sous-Carrières in les Yvelines Department, offers a young and versatile cuisine in a rustic and calm environment that enables you to wholly enjoy some great sensations.
Influenced by travelling and diverse cultures, the two young chefs’ cuisine is eclectic, bringing its own touches from here and there…
ÁNGEL SAMMUT, a passionate cook since he was 10 years old, decided after his A-Level in Economy to follow a co-op education in Paris, France, working in different restaurants, first as a chef apprentice, then as specialized chef and finally as a kitchen team responsible.
Having in hand an Advanced Technician Diploma in Hotel and Restaurant specialized in culinary and table service art, he deepened his knowledge as Chef assistant with André Pachon working at Comptoir Occitan in Tokyo.
ANDRÉS BOLIVAR started with cuisine seven years ago in a Hotel and Restaurant School in Paris, more by chance. Discovering a real passion, he continued his studies until the Advanced Technician Diploma and was trained in many big Parisian restaurants to finally end up in the kitchen of the Éphémère Castle, one year ago.
The experience was so intense that he decided to pursue the adventure on his own together with Ángel Sammut.
What are we going to serve you to accompany the flavours?
We serve the wine that we like and that we have chosen with care.
We also serve water because it is simply good.
But we never serve both in the same glass!
Information and reservations