The Product as an accomplice

François-Xavier Lambory continues to forge his beautiful path, driven by the extreme desire to bring to his kitchen the finest offerings of the land and sea. Let us salute his merit. He is one of those who remain true to their soul. Using the challenges of the times to progress towards the better: refining a bar here, a private lounge there, redecorating the dining room, and recently, reconstructing a new kitchen. Step by step, touch by touch, he has tastefully transitioned his restaurant to a modern setting, giving it a subtle and delicate elegance.

On the plate, François-Xavier Lambory's breviary expresses and asserts itself more than ever with a seasonal cuisine celebrated with mastery, balancing tradition and innovation. Always in direct contact with the season and relying on top-tier products, he confirms a clear loyalty and affinity with the best suppliers of high-quality products. His cuisine is a form of direct truth, a salute to nature, a devotion to Taste.

As with the Kamchatka King Crab, tomatoes from Provence, basil, and verbena. As with the beautiful organic asparagus from Stéphane Longlune in Jurbise, soft-boiled egg, parmesan, mustard, and wild garlic; the blue lobster from Brittany, claw stew with broad beans, artichokes, and chanterelles, bisque from the heads; sweetbreads, chanterelles, zucchini, parmesan, sage; or the Limousin veal from his friend Lothar Vilz, roasted with spring vegetables, veal jus with morels.

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

This man is a storyteller, sharing fine and gourmet tales.

LD