The Le Saison restaurant, with one Michelin star, is located in Saint-Grégoire. The Basque chef, David Etcheverry, is in charge of the kitchen. Don't be fooled by the appearance of the exterior seen from the street, once you pass the gates, the decor is set: modernity and high standard. The green setting of the garden is visible from the large bay windows of the restaurant room. The white tables are enhanced by large colored fabric armchairs. Elegant decorated rooms are available for rent.
The plates offered by the chef are in line with the establishment, finely laid out and colorful, with pretty vegetable touches. Fresh products are honored in a menu full of freshness and delicacy. The chef takes pride in working with small local producers, a guarantee of quality. Specialties on the menu include: Breton lobster tail and pig leaf, harissa juice and peas or pigeon cooked in a casserole, celery, kumquat and gingerbread. David Etcheverry's signature can also be found in original desserts, including kouign amann accompanied by sheep cheese, a delicious blend of the Basque Country and Brittany. Three menus on the theme of water and currents are offered between 36 and 142 euros.
The service is up to the standards of the place and the cellar is intelligently filled with fine references.
The one-star restaurant is closed on Monday and Sunday evenings.
About Florence Consul
Editor of Experiences Luxe since 2015, I love discovering new exclusive and authentic experiences all over the world. I left my home country (France) 6 years ago to become a global citizen, traveling 365 days out of the year. I am a foodie person and I make a point of tasting local specialities.