Chef’s Table
Most guests experience Bridges from the dining room. The Chef’s Table puts you somewhere different — at the heart of the kitchen itself, where the dishes are finished, the decisions are made, and the evening unfolds one course at a time in front of you.
The Chef
Executive Chef Raoul Meuwese describes his food as classic and traditional French, with international influences and a local touch. The Chef’s Table is his answer to a question he has always found interesting — what happens when the people eating can see exactly what the kitchen is doing?
Working closely with sustainable suppliers and seasonal produce, every dish that reaches this table begins with one question: what does this ingredient deserve?
The Menu
Guests at the Chef’s Table receive an extended version of the Menu du Chef, with additional courses and details that don’t reach the main dining room. Each course is introduced by the kitchen as it is plated — giving context, provenance, and occasionally the story of how a dish came to exist at all.
Wine and tea pairing are available and, given the setting, quietly recommended.
The Experience
The Chef’s Table is suited to guests with genuine curiosity about how a kitchen works at this level. It is not a theatrical experience built around spectacle, it is a working kitchen, and you are seated inside a working evening.
Private to your group. No other tables, no shared service. The kitchen’s full attention, course by course.
Classical French at heart, but here the garden sets the agenda. What’s on the rooftop and at the market that morning is what ends up on your plate.Chef Raoul Meuwese
