Unflappable, this guiding light of Luzian gastronomy stays the course, steering us ever toward refined culinary delights. Nicolas Borombo possesses not only technical expertise but, above all, a deep understanding of his clientele and the ingredients that will delight them. His menu is as much a tribute to the region as it is a highly personalized culinary ode: white asparagus with morels, peas, and Arbois sabayon, or Banka trout gravlax with avocado, ponzu, and wasabi, the scallops, or the Souraïde pigeon reveal a complex and meticulous craftsmanship whose result delights every guest in a beautiful €98 menu that can rise to €130 in the evening. The atmosphere is lively and festive, enhanced by the service, as well as the well-stocked wine cellar, brimming with top-tier labels.
