The product as a partner

François-Xavier Lambory continues to carve his path with a firm commitment to bringing the noblest offerings of land and sea into his cuisine. Let's commend his dedication. He is one of those who remain true to their soul, using the challenges of the times to evolve: refining a bar here, a private lounge there, redesigning the dining room, or creating a new kitchen. Step by step, detail by detail, he has tastefully transformed his restaurant into a modern setting, giving it an understated, elegant charm.

On the plate, François-Xavier Lambory’s culinary vision comes to life, blending seasonal cuisine with mastery, balancing tradition and innovation. Always in sync with the seasons and working with top-tier ingredients, he affirms a clear connection and loyalty to the best suppliers of exceptional products. His cooking is a form of straightforward honesty, a tribute to nature, and a devotion to flavor.

Dishes like flame-grilled line-caught mackerel, Thalassa oysters, Isigny cream, celery, and Amalfi lemon; a summer medley of young courgettes, Lemnos feta, Kalamata olives, and basil; Bluefin “Ikejime” tuna grilled and marinated escabeche-style with koshikari rice, watermelon, soy, dashi, and verbena; roasted Brittany blue lobster with creamy bisque, Provence tomatoes, and basil; the fish of the day roasted with bouchot mussels, Paimpol beans, samphire, buckwheat, and shellfish beurre blanc; veal sweetbreads meunière with chanterelles, Parmesan, and sage; Anjou pigeon roasted and hay-smoked, with crispy corn leg, and pigeon jus with coffee; or Sicilian aubergine with miso, Parmesan, and sweet potato—all showcase his commitment to flavor.

The wine cellar perfectly complements the plate, with the chef offering a magnificent collection dominated by wines from France, Italy, and Spain.

This chef is a storyteller, weaving fine and flavorful tales.

LD