French | Healthy cooking | Local | Mediterranean | Modern | Vegetarian
Services
An eco-responsible approach
Budget(€)
Indicative price per person (excl. drinks)
55
Gault&Millau's review2026
Loris de Vaucelles, trained at the Institut Paul Bocuse, has taken over from Christophe Négrel and his Lauracée. The experience is more relaxed and in tune with today's new challenges, focusing on the production of an ethical and virtuous moment, eco-responsible, favoring short circuits, respect for the seasons, and the promotion of vegetarianism through a plate without meat or fish. This very young restaurant is still finding its feet, but already shows a certain amount of work in terms of presentation and ideas, exploring ambitious bistronomy. The lunch menu is undoubtedly wiser than the €55 menu, where you'll find some interesting compositions: an alliance of pancetta, trout roe, chard and anchovies, a saddle of lamb in ballotine, cauliflower purée, Brussels sprouts and lamb jus with herbs, and above all the beautiful turnip boule d'or in brioche, purée and turnip pickles. A cellar to be expanded, but already boasting some interesting references: Vincent Girardin, Pierre Usseglio, Benjamin Taillandier, domaine Chaume-Arnaud.
Loris De Vaucelles Chef
