Akrame

At Akrame, the culinary experience revolves entirely around Chef Akrame Benallal's creative vision expressed through carte blanche tasting menus. This format represents the chef's philosophy: rather than choosing individual dishes, you select the number of courses you'd like to experience, and the kitchen crafts your meal based on what's exceptional in the market that day and the chef's inspiration. It's an approach that demands trust but rewards it with a journey through contemporary French gastronomy at its most inventive.

Chef Benallal's cooking demonstrates both technical precision and creative boldness. His signature dishes reveal his approach: céleri pané coco transforms humble celery into something unexpected through careful preparation and the addition of coconut elements; huître en textures deconstructs the oyster experience, presenting this classic ingredient in multiple forms and preparations that explore its full potential; pigeon flambé en croûte showcases mastery of classical French technique while adding contemporary touches that make it distinctly his own.

The cuisine draws from French gastronomic traditions while pushing boundaries through innovative combinations and modern techniques. Seasonal ingredients form the foundation—the menu evolves constantly to showcase what's at its peak. You might encounter dishes featuring pristine seafood, carefully sourced meats (all from EU origins), and vegetables treated with the same reverence typically reserved for luxury ingredients. Each component on the plate serves a purpose, contributing to a harmonious whole where flavors, textures, and temperatures interact thoughtfully.

Presentation reflects the same attention to detail evident in the cooking. Dishes arrive as carefully composed works of art, where visual beauty enhances rather than overshadows the eating experience. Colors, shapes, and arrangements are considered, but never at the expense of flavor or practicality. This is food that looks stunning in photographs but is designed primarily to be eaten and enjoyed.

The three menu options provide different levels of immersion into Chef Benallal's cuisine. The Menu Amis du Midi (€85), served daily at lunch, offers an accessible introduction—perfect for a business lunch or a first visit. The Menu Intuition (€150) provides a more comprehensive exploration, while the Menu Instincts (€220) represents the full expression of the chef's capabilities, with additional courses allowing for greater creativity and complexity.

The wine program complements the culinary ambition with a generous cellar featuring excellent references. The sommelier team excels at pairing wines with the ever-changing menu, selecting bottles that enhance each dish's unique characteristics. Whether you prefer classic French wines or are curious about international selections, the wine list offers depth and quality across various price points.