Bistrot Là-Haut

The cuisine at Bistrot Là-Haut embodies the spirit of modern French bistronomy—cooking that's rooted in tradition but not bound by it, generous in portion and flavor, and deeply connected to the seasons. Chef Yoanne Flament leads a kitchen that demonstrates both technical skill and creative confidence, delivering dishes that satisfy while surprising.

The menu structure offers multiple entry points into Chef Flament's cooking. The lunch menu provides a streamlined introduction with a main course and dessert for €39.99, perfect for a midday meal that doesn't compromise on quality. The three-course gourmand menu at €49.99 expands the experience with an appetizer, while the five-course tasting menu at €75 (required for the entire table) presents the kitchen's full range and ambition. This progression allows diners to choose their level of engagement while ensuring that every option reflects the restaurant's culinary standards.

Signature preparations reveal the kitchen's approach to French cooking. The hay-smoked poultry showcases a technique that infuses the meat with rustic, aromatic complexity—a dish that engages multiple senses and demonstrates respect for traditional preservation methods reimagined for contemporary dining. The gratinated vegetable tian topped with aged Parmesan represents the kitchen's ability to elevate humble ingredients through careful preparation and quality components. Other menu highlights include perfectly executed classics like œuf parfait, where technique determines success, and slow-braised veal breast that demonstrates patience and understanding of traditional French cooking methods.

The seasonal approach means the menu evolves throughout the year, following the availability of quality ingredients and allowing the kitchen to showcase different techniques and flavors as the calendar progresses. Recent offerings have included dishes featuring magret de canard, line-caught Breton hake, house-made gnocchi, and gambas—each preparation highlighting the ingredient while demonstrating the kitchen's technical capabilities. Vegetarian options appear on the menu, reflecting an awareness of diverse dining preferences without compromising the restaurant's French identity.

The cooking style balances richness with refinement, delivering the satisfying, generous flavors expected from bistro cuisine while maintaining the precision and presentation associated with more elevated dining. It's food that respects French culinary tradition while speaking to contemporary tastes—exactly what you want from a modern bistro that takes its craft seriously.