The Product as Ally

François-Xavier Lambory remains, as on his very first day, true to a cuisine that honours life itself. Land and sea feed his inspiration; with rare consistency he reveals their nobility, turning the turbulence of our times into a source of creativity.

At his own pace he has shaped his restaurant: a redesigned bar, a private lounge, a reimagined dining room and a reinvented kitchen— a contemporary, understated and elegant setting devoted to characterful gastronomy.

On the plate, the style is clear: seasonal cuisine, precise and inspired, striking a subtle balance between tradition and modernity. His loyalty to the finest producers shines through every dish, with uncompromising quality. It is a cuisine of truth, a salute to nature, a devotion to pure flavour.

Today the culinary journey unfolds in a series of courses: line-caught mackerel flamed over open fire with “Thalassa” oysters, lemon and celery variations; Holstein beef and smoked eel tartare with sweet onion, ajo blanco and Ibérico chorizo; belly of bluefin tuna “Toro” from Noirmoutier marinated in soy with avocado and seaweed; the catch of the day with Mont-St-Michel bouchot mussels and saffron; European blue lobster roasted with piquillos and a curry-scented bisque; grilled “Toro” bluefin belly with a “Thalassa” oyster béarnaise; veal sweetbreads meunière with chanterelles and Parmesan; Royal Anjou pigeon barbecued with aubergine and Chinese satay. To conclude: Taïnori chocolate from the Dominican Republic, served hot and cold with salted caramel and Piedmont hazelnuts.

The wine cellar extends the experience with a sharp yet generous selection of the finest bottles from France, Italy and Spain.

Above all, François-Xavier Lambory is a storyteller—one who conveys delicate, gourmet narratives on every plate.

LD