Christophe enjoys creating harmonies of flavors with different textures and colorful palettes. His seasonal recipe "Dublin Bay Prawn in a broth with flavours of ginger-lime".

By respecting and enhancing fresh ingredients, he invents a spontaneous, authentic and elegant cuisine. Inspired by his classical training, his superb technical skills are embellished with inventive combinations to achieve a subtle balance between traditional and modern cuisine.

Christophe wants to embrace the essence of the Lasserre tradition and add his own contemporary touch by choosing unique accompaniments or by producing lighter sauces for a health-conscious clientele.

His menus evolve according to the seasons so that he insures the use of exceptionally high quality produce.

The chefs offer you their recipes.

She draws her inspiration from selected seasonal produce. She aligns classical flavors with a lighter touch and her own unique creativity. Her seasonal dessert "Peach poached in a Cerdon wine, wild trawberry from les Yvelines" .

Claire is fearless in orchestrating textures that use the same ingredient, alternating raw, cooked, emulsions, a ganache or sorbets.

Her objective is to create surprising but identifiable sensations in the mouth. For example, in her chocolate crunch with raspberries, she presents raspberries in different forms -fresh, in a sorbet and in a ganache - along with the chocolate.

At Lasserre, Claire seeks to offer French-style desserts with international influences, creating truly unique desserts while embracing some of the great classics.

The chefs offer you their recipes.

Download the full menu and discover the seasonal products through Christophe Moret cuisine as well as the desserts of Claire Heitzer. The chefs offer you a tasting menu at 195€.

The lunch menu is at €80.

The set menus and à la carte choice are available in the private rooms under certain conditions.

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