Cuisinémoi

Like the beautiful 19th floor tiles and bare brick that strike the eye when you enter, Cuisinémoi reveals itself as a gastronomic venue paved with good intentions. One of them is highly commendable. It could be summarized by the adage: "It's possible to have too much of a good thing."... which can be applied to so many other eateries. Gastronomy does not always rhyme with economy - in the best sense of the word. Chef Benoit Van den Branden is responsible for applying it in this case. Jansenist in the kitchen, he literally takes a firm grip of his restaurant. Is it because he sees his job in terms of discipline and rigor? Perhaps because wherever he went – from Marc Veyrat to Water Vive - he left souvenirs of the perfectionist at work. Resolute on this firm ground of his own making, he has developed a gourmet pyramid where - and that's the surprise - generosity is not excluded. An example? The Pauillac lamb, chickpeas, green asparagus and lovage, an incredibly creative string along which tastes and textures reverberate. Matching Benedict's command of the food, there's the delicate touch of a sommelier - Catherine, his wife. In her hands the wine list could be neither haughty nor macho . A fruity and mineral Odyssey guaranteed.