La Cuisine Menu

After exploring the menu at La Cuisine, I came away impressed by the creativity and balance running through every course. The starters set a strong tone, especially the sashimi de poisson with cardamom, Voatsiperifery pepper, and tomato-pepper condiment, while the Basque trout gravlax combines citrus, tarragon, and a unique horseradish-wasabi-vanilla mousse for a memorable flavor contrast. The semi-cooked duck foie gras, paired with matcha, fig leaf powder, and a rich cassis-blueberry-fig jam, also stands out as a refined choice.

Moving on to the main courses, the kitchen continues to showcase both local products and bold seasoning. The glazed chipirons with black garlic sweet-and-sour sauce are packed with character, while the fresh fish from the port served with squash, lentils, peanut praline, homemade miso emulsion, and garam masala highlights the chef’s inventive approach. For those seeking something richer, the sweetbreads with mushrooms, nuts, potato mousseline, poultry jus, and marine essence deliver depth and comfort in equal measure.

To finish, the desserts are every bit as thoughtful as the savory dishes. The Gala apple creation with buckwheat and saké kazu ice cream is particularly original, while the poached pear with Armagnac-red wine syrup and chocolate elements offers a more indulgent ending. Guests can also enjoy Madagascar vanilla rice pudding with quince and chestnut or choose from carefully selected cheese plates accompanied by an alcohol-based sorbet. Overall, the menu feels elegant, seasonal, and expertly crafted from start to finish.