Right in the heart of Reims, the City of Kings, Kazuyuki Tanaka reveals his mastery in his restaurant Racine, awarded with two Michelin stars. In this confidential setting, accommodating up to fifteen guests, excellence is on the menu. His cuisine seems like a lively art, inspired by the Chef’s Japanese origins and infused with dashes of French cuisine, paying hommage to the Chef’s adoptive country. The plates are daring, refined and precise, imprinted by bold and clear-cut pairings.

In the Center of Fine Arts of Brussels, Bozar Restaurant is the perfect setting for Chef Karen Torosyan’s elegant, timeless cuisine.  Classic and modern, precise but personal, his signature is unique. A perfectionist, Karen Torosyan is an artist whose brilliant neo-classic expression gives each plate a superbly contemporary flavor.  Karen Torosyan, his wife Nani-Lee Doehaerd and their team, offer one of the world’s finest gourmet experiences.

Sous la direction du chef Patrick Mahler depuis 2017, « Focus atelier » brille en tant que joyau culinaire en Suisse. Avec deux étoiles Michelin et 18 points Gault Millau, notre restaurant fusionne la sophistication française avec une touche innovante scandinave. Dans notre cadre intime avec sept tables, chaque moment est façonné avec chaleur et précision, invitant les convives à savourer une expérience culinaire raffinée et accessible.

Le restaurant De Groene Lantaarn allie tradition et modernité pour offrir une expérience gastronomique d’exception. Le moulin à grains, qui fonctionne tous les jours et surplombe le jardin potager, offre un décor authentique au cœur d’un bâtiment majestueux. L’extérieur ancien contraste pleinement avec le restaurant, spacieux et moderne, conçu pour offrir un cadre de sérénité aux clients et leur faire découvrir des saveurs exceptionnelles, tant dans l’assiette que dans le verre. La créativité du chef s’exprime dans ses plats à la fois équilibrés et audacieux.

In the historical heart of Paris, the two-Michelin-starred Palais Royal Restaurant nestles between the colonnades of the Palais-Royal, blending in with its surroundings. As you enter you are enveloped by a feeling of luxurious comfort. The menu designed by Philip Chronopoulos combines superior culinary arts with French flair, drawing on the Chef’s Mediterranean background. A menu celebrating French cuisine and fresh produce.

Flocons de sel conjures up the feeling of a cosy mountain chalet that has been invigorated by a new look. Emmanuel Renaut’s restaurant is bathed in light, in a pastel wood decor, where we will be carried away to experience sumptuous, culinary delights. The chef sees cuisine as a
journey, a trail of discovery through the region’s best produces. Not without humour, he offers a tasting menu entitled “a walk to Leutaz” taking “at least two and a half hours”. With cheeses from high mountain pastures, fish caught in the lake, and subtle flavours, epicureans will have only one thing in mind: surfing for as long as possible on the crest of the flavours.