le Fantin Latour

my magic husband took me here for my birthday: magic food, magic night.

original and audacious combinations of flavors, jotted down here before I forget:

  • celery and citrus
  • grapefruit and ginger
  • asparagus, strawberries, hibiscus, cardamom
  • strawberries and cardamom
  • old rum and vanilla
  • quince (coing en française, mele cotogna in italiano) and raspberry
  • cauliflowers and orange
  • and so many more….

surprising results, great presentation. and then low-temperature slow cooked cockerel (~70ºC for just more than one hour) nappé in chocolate sauce, smoked milk piglet and curry sauce.

the restaurant has been open for just less than one year. Chef Stéphane Froidevaux is a previous Michelin star probably aiming for same outcome here.

…mmh, it will be nice to enjoy their garden for a relaxing summer lunch…


during the week, brilliant idea for business lunch:




~ by michelaandgavin on May 14, 2008.

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