Origines

"In this contemporary restaurant, Aveyron-born chef Julien Boscus finetunes bold, crisp cuisine thanks to a solid classical background. His genuine à la carte lineup (something of a rarity these days…) showcases intelligently crafted, flavoursome dishes made with first-class seasonal produce. Examples include a delicious crispy tartlet filled with morel mushrooms creamed in sous-voile wine, or sautéed calf sweetbreads with green asparagus from Vaucluse steamed in citron, while his amazing hare à la royale, reworked in a more modern vein, deserves a special mention. The wine list stars an impressive selection from France's vineyards, served by a slick, professional team. Friendly and endearing!" - Michelin Inspector

"Is it Adrien Descouls's native region of Auvergne that inspires his ever-so-fresh cuisine? In this modern building perched right next to a 14C castle, just outside Issoire, the chef demonstrates his strengths without ever overdoing it: choice of ingredients, ability to showcase the local terroir (and the kitchen garden!), and a youthful energy that sometimes moves mountains! His is a rather refined contemporary style, but one that nonetheless leans towards more classic and comforting food, as seen in dishes such as his excellent stuffed poultry medallion with a summer porcini sabayon and full-bodied jus. At lunchtime, only the Bistro Le Basalte menu is served – an option that means you can feast your eyes on the magical view as you savour a simpler version of the chef's cooking." - Michelin Inspector

"Perfectly at home in this stylish, understated interior, Japanese chef Tomofumi Uchimura, who learned the ropes at Lameloise, rolls out his consummate mastery of Gallic techniques, peppered with discreet Japanese touches. An example: Atlantic cod in a miso crust and umami-flavoured gingerbread with a cauliflower tempura, tarama, bergamot lemon, peanuts and ginger. This fan of Burgundy produce elegantly exalts local ingredients, including organic veg from a Dijon market gardener, Charolais beef, Auxonne saffron, snails from next-door Jura… Nothing is off limits for the chef as long as the quality is up to the mark, particularly when it comes to fresh seafood. A subtle, surgically precise culinary repertory with a particularly enticing veggie menu. Fine wine bin." - Michelin Inspector

New Zealand Food Is Making Its Way Onto the Map

"A dining venue where guests can sample selections from a notable chef’s tasting menu during a limited availability period through August 2025." - Ashley Day

Pierre Gagnaire’s Paris – Cafés, Classics, Cocktails and More

"This elegant restaurant just off the Champs-Élysées may boast décor in keeping with the prestige of the neighbourhood, but its cooking is not what you would expect." - The MICHELIN Guide