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Les Jardins, a naturally zen ambience

Les Jardins, a naturally zen ambience

Long days of work and little time to eat? Would you dream of a break and a quiet moment without having to go too far or modify your agenda? Stop by the Les Jardins restaurant of the Hôtel du Centre and relax…

In the discovery of Les Jardins

HDC Steak Night

No need to knock at the door, it is open! Just follow the central deck along the palm trees and you will be there…

Having become the headquarters of a majority of workers at the Centre and the surrounding areas, Les Jardins promises you: reactivity, conviviality, smiles and relaxation, in a serene and most definitely warm atmosphere.

Close to the offices and without having to go around the business district, give yourself the opportunity to take a gourmet break and revitalise yourself as you should.

Alongside her entire team, Maria, whom you have already met, will guide you through this true haven of peace with green colours.

The restaurant does not take bookings but do not worry! Our speed of service has always allowed us to let you be comfortable.

Steak Night HDC

Portrait of a local Chef

Hôtel du Centre Steak Night

Patrick Xozame, native of Lifou (Loyalty Islands), is above all a Master Saucier. No doubt that the art of seasoning has no secret for him. Showing more than one restaurant opening on his record of achievements, he was involved in the opening of the Duke’s of the Baie des Citrons, the Copains d'Abord of the Quartier Latin and, more recently, of the La Pergola in 2012 and the Les Jardins in 2016.

If Philippe Etchebest and Cyril Lignac are a source of inspiration, as are other well-known Chefs, Patrick is also attached to working with New Caledonian products, which he particularly loves and whose preparation he masters. One of his specialties is grilled meat and it’s just perfect cooking.

Very academic and great communicator in the kitchen, Patrick likes to work in a pleasant atmosphere. To his teams, he enjoys transmitting, showing, advising, leading. And of course, like any passionate Chef, for the satisfaction of his customers, when they really enjoyed their meals, he is boosted.

Overview

  • The kind of regular customers? Many neighbouring employees and working groups meeting at the Business Center.
  • The busiest days of the week? Thursdays and Fridays.
  • The most ordered dishes? Octopus salad and daily specials.
  • How much time is spent maintaining the garden? 30 minutes each morning
  • The degree of “atmospheric zen calm” recorded by our barometer? 9.99 / 10!

A signature menu dish

Hôtel du Centre Steak Night

Because it is a flagship original product, you cannot find more local, and in high demand, it was inconceivable to do without Chef Patrick’s octopus salad at the restaurant.

If you do not already know this dish of choice, we will be delighted to welcome you from Monday to Friday, between 11.00 am and 2.00 pm!

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