LeMontBlanc

High quality cooking

Following the order, guests are invited into the kitchen for once for a sophisticated parade of amuse-bouches: a pumpkin velouté with curry and combava, a line of effervescent sugar to be sipped through a straw, a white chocolate–filled biscuit, bergamot and pear with caviar, and an excellent beef tartare served on a crisp sheet of seaweed. Back in the elegant dining room of this refined five-star hotel, we note that following last year's Little Diver, Chef Yannick Crepaux is back to his usual high standards. The service begins with cornbread accompanied by truffle butter and carrot hummus, followed by a light brioche infused with milky notes, served alongside tangy maple syrup—a delightful course that is then generously finished with freshly shaved truffle. Also impressive are the scallops encrusted with parsley, served in a slightly sweet sauce with Cornalin cheese and shaved Belper Knolle. The veal sweetbreads also earn applause, as the chef pairs them in a surprising yet masterful way with radish, caramelized prawn heads, and Tasmanian pepper. The meal concludes with a Vacherin mousse featuring dried fruits, pistachios, and mustard seeds, alongside a superb chocolate creation served beside cotton candy, sweet potato blossoms, and lime caviar.