Bouillon 47

At LAZU, Chef Rémi Lazurowicz practices a style of cooking that honors French culinary traditions while embracing modern sensibilities. His approach emphasizes three key principles: readability, precision, and contrast. Each dish tells a clear story, with components that are distinct yet harmonious, executed with technical mastery that respects the integrity of seasonal ingredients. The menu changes weekly, reflecting the chef's commitment to working with products at their peak. This seasonal rotation ensures that you'll encounter different preparations throughout the year, each one showcasing what's best in the market at that moment. The cooking style leans toward bistronomy—that sweet spot between casual bistro fare and gastronomic refinement—where technique serves flavor rather than overshadowing it. Signature preparations demonstrate the kitchen's range and skill. The beef consommé with horseradish offers a masterclass in clarity and depth of flavor, while the roasted octopus showcases perfect texture and char. The beef cheek represents the kitchen's expertise with slow-cooked preparations, delivering fork-tender meat with concentrated flavors. For those seeking offal preparations, the caramelized sweetbreads demonstrate the chef's ability to transform challenging ingredients into crowd-pleasers. The innovative potato pâté en croûte reimagines a French classic, while dishes like duck breast and cod fillet appear regularly, prepared with the precision that defines the kitchen's approach. The gnocchi, when featured, exemplifies the restaurant's ability to execute seemingly simple dishes with exceptional technique. Main courses range from €12 to €33, offering excellent value for the quality and execution. The restaurant accommodates vegetarian diners and emphasizes local sourcing, though specific gluten-free options aren't detailed in available information. Desserts receive the same careful attention as savory courses. The kumquat and sage cheesecake demonstrates the kitchen's willingness to play with unexpected flavor combinations, while the chocolate and praline choux delivers classic French pastry excellence. These sweet endings provide a satisfying conclusion to meals that consistently balance tradition with contemporary creativity. In the evening, the restaurant offers small plates designed for sharing, encouraging a convivial dining style that's perfect for groups wanting to sample multiple preparations. This approach to service reflects the establishment's commitment to creating not just excellent food, but memorable dining experiences centered on connection and conviviality.