The Product as a Partner
François-Xavier Lambory continues on his path as a Chef with integrity and passion, staying true to a cuisine rooted in respect for life. Inspired by both land and sea, he tirelessly strives to elevate their noblest offerings. His merit is remarkable: he is one of those rare chefs who remain faithful to their soul, transforming the turmoil of the times into a drive for progress.

Step by step, detail by detail, he has transformed his restaurant: a new bar, private lounge, redesigned dining room, reimagined kitchen… A contemporary setting, understated and elegant, that enhances a gastronomy of character.

On the plate, the vision is clear: a seasonal cuisine that is precise and inspired, striking a subtle balance between tradition and innovation. His close relationships with top-tier producers shine through in every dish, with an unwavering demand for excellence. His cooking is a form of unfiltered truth, a tribute to nature, a devotion to Flavour.

Take for example today’s offerings: Bluefin tuna from Noirmoutier with Baeri caviar, "Toro" belly tartare, apple and seaweed; mackerel and “Thalassa” special oysters, flamed then served sashimi-style, with Isigny and variations of celery; confit yellow poultry with Baeri caviar, spinach, samphire, sauce Poulette; roasted scallops from Port-en-Bessin with shellfish ravioli and shellfish butter; catch of the day, roasted with cockles and shellfish beurre blanc; roasted langoustines with Iberian bacon, gyoza, piquillos, saffron and bisque; veal sweetbreads à la meunière, Paris mushrooms, parmesan, sage; and squab pigeon, Chapon Bressan selection, miso, salsify and meat jus.

As for the wine cellar, it perfectly mirrors the cuisine. The selection is sharp and generous, featuring outstanding bottles from France, Italy, and Spain.

François-Xavier Lambory is a storyteller — of elegant, generous culinary tales.

LD