The Product as an ally
François-Xavier Lambory is more than ever charting his own remarkable path, driven by an unwavering will to bring the noblest offerings of land and sea into his kitchen. Let us applaud his dedication. He is one of those who remain true to their soul. Using the challenges of the times to move forward: refining a bar here, creating a private lounge there, redecorating the dining room, or reimagining the kitchen. Step by step, touch by touch, he has tastefully modernized his restaurant, giving it a sober yet delicate elegance.

On the plate, François-Xavier Lambory's philosophy takes center stage: a seasonal cuisine celebrated with skill, striking a balance between tradition and innovation. Always in tune with the season and sourcing the finest ingredients, he confirms his loyalty and evident rapport with top-tier suppliers. His cuisine is a form of raw honesty, a salute to nature, and a devotion to Taste.

This is exemplified today by his Port-en-Bessin scallop carpaccio with Isigny ‘Thalassa’ special oysters, celery, and Amalfi lemon; Gambero Rosso di Mazara tartare, stracciatella, and basil; Limousin beef tartare from his friend Lothar Vilz in Mürringen, black melanosporum truffle, and sweet Cévennes onions; or Gyoza with veal and Landes foie gras, mushrooms, and hazelnuts. For mains: the catch of the day with beurre blanc, Baeri caviar, Isigny special oysters, spinach, and tarragon; or roasted with saffron, fideuà, mussels, squid, samphire, and piquillo peppers; and veal sweetbreads à la meunière with "vacche rosse" parmesan and sage.

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

This man is a storyteller, a bearer of fine and flavorful tales.

LD