Alpine trout with marrow (2005)

After training with the Troisgros family, Christophe Rochard bought this hotel-restaurant on the shore of Lake Aiguebelette and the rest, they say, is history. Rochard likes to draw on the most classic of French recipes, to not say banal, and execute them to perfection. Steak tartare or a niçoise salad are converted into extraordinary dishes at his hands. This is also the case with the simple but irreproachable alpine trout (Salvelinus alpinus), which is served with steak tartare and an herb emulsion.