Le Laurent

In a huge mansion, the former hunting lodge of Louis XIV, decorated with timeless elegance, Alain Pérouget offers a refined cuisine based on the seasons and the most excellent products of the moment. He sometimes traditionnaly processes them, sometimes in a contemporary way. One of the signature dishes is the lobster salad that is prepared at the table in the restaurant, just as it used to be in the traditional restaurants. More contemporary are preparations with spider crab and fennel cream; a velouté of candied peas with caviar and pannacotta with lemongrass. Wild perch is poached in milk and perfumed with Timur pepper, combined with rice from the Camargue and finished with a nettle and oyster sauce.