In a decor inspired by Victor Horta, the Belgian master of Art Nouveau, five generations dedicated their lives to the culinary Art and the pleasure of both the eyes and the mouth. For more than 95 years, allying meticulousness and generosity of flavours, Lionel Rigolet’s cuisine has been a perfect combination of tradition, evolution and quality. In the dining room, Laurence Rigolet welcomes you with pleasure.
Owner
Comme chez soi
« You can only do this job with passion, you have to enjoy it. We are happiness merchants. »
Operations Manager
La Scène**, Paris
« At the age of 20, I was managing 15 head waiters, all men, all twice my age. But I was completely comfortable in that situation »
Personal assistant to Raymond Blanc
Le manoir aux quat’saisons
« These 20 years together are proof of how strong our working relationship is. »
The fresh, crystal-clear compositions by Sven Elverfeld offer a stimulating take on a traditional base that has been interpreted in a modern way. Modified textures and exciting combinations of ingredients will give you a new experience of this German-European cuisine that has been orchestrated to come up with a distinctly tasteful and aroma-packed result.
Sous-chef
Le Gabriel
« Our complicity is perfect. We share the same language, the same passion and the same taste for teamwork. »
Pastry Sous Chef
Caprice
« Working alongside Chef Guillaume Gaillot, I feel supported and appreciated; that plays a big part in remaining with an establishment. »
Pastry chef
Flocons de Sel***, Megève
« I want to show women that this kind of career is completely achievable for them »
Atelier Crenn reimagines itself in 2023. After 11 years of drawing inspiration from her own childhood and personal journey, Crenn’s flagship restaurant evolves along with her, complete with a renovation of the dining room as well as the pescatarian tasting menu. The menu celebrates the state’s rich bounty, highlighting plants, fish, and seafood. The inspiration for Crenn, however, goes deeper; guests will embark on a journey that guides them through different places and times, and introduces indigenous plants, practices, and influences that are the essence to the state. Each section of the menu will celebrate the beauty of California’s landscape both geographically and culturally.
In 2018, Chef and Proprietor Patrick O’Connell will celebrate the Inn’s 40th anniversary. This luxurious country inn in the foothills of the Blue Ridge Mountains is a romantic and sumptious cocoon of comfort. The restaurant has received two Michelin stars and brings together the bounty of the region in perfect harmony. The superb equilibrium of flavours, sense of whimsy and spirit of originality that reigns in this theatrical environment never ceases to please the most discerning palates.
SingleThread combines the art of sustainable agriculture with culinary excellence where the relationship between farmer and chef is more than a side story; it is the heart of the experience. Chef Kyle and Katina Connaughton created an experience that focuses on “omotenashi”, described as the heightened sense of hospitality and anticipation of a guest’s every need. SingleThread is the first and only three Michelin-starred restaurant in Sonoma County and a recipient of the 50th Best Miele One to Watch to Watch Award. He has since been awarded a lot of distinctions, including The Grand Award from Wine Spectator, their highest honor for excellence in wine service.
The soul of maison Anne de Bretagne is brought out by the savoir-faire of Claire Bâcle and Chef Mathieu Guibert. Together, they combine the chef’s passion for the terroir and sea produce with high-end hospitality and art of service. Two personalities working in unison to offer a iodine-rich and inventive cuisine where every bite reveals exquisite yet simple flavours, bursting with emotion. Guests can explore the menus in a serene and warm atmosphere facing the endless immensity of the ocean.