Chenapan

Chef Bruno Laporte's cuisine at Chenapan embodies a contemporary approach to French gastronomy, where seasonality and creativity drive an ever-changing menu that keeps regular guests returning to discover new expressions of his culinary vision. His cooking philosophy, which he characterizes as 'cuisine polissonne' (playful cuisine), manifests in dishes that surprise and delight while maintaining technical precision and respect for ingredients.

The menu structure reflects the restaurant's commitment to showcasing seasonal arrivals at their peak. Rather than maintaining a static repertoire, Laporte builds his offerings around what's available from trusted producers, resulting in menus that evolve regularly throughout the year. This approach means that signature dishes like the betterave-katsuobushi (beetroot with bonito flakes), moules (mussels), and canard de Barbarie (Barbary duck) appear when the ingredients are at their best, rather than being forced onto the menu year-round.

At lunch, you have the flexibility to choose your level of engagement: a concise 2-course menu at €39 for a refined but quick meal, a 3-course menu at €59 that allows for a more leisurely exploration, or a comprehensive 5-course experience at €79 (available only at lunch) that showcases the full range of Laporte's creativity. The Friday and Saturday lunch service provides an excellent opportunity to experience gastronomic cuisine in a more relaxed midday setting.

Dinner service centers on an exclusive 6-course tasting menu at €98, where Chef Laporte has the freedom to guide you through a complete culinary narrative. This format allows him to build momentum and contrast throughout the meal, creating a progression that showcases different techniques, textures, and flavors while maintaining coherence and balance.

A defining characteristic of Laporte's cuisine is its visual appeal—each dish arrives as a carefully composed plate where colors, textures, and arrangements have been thoughtfully considered. This attention to presentation never feels gratuitous; rather, it reflects the chef's belief that we eat first with our eyes, and that beauty on the plate enhances the overall experience.

The restaurant's eco-responsible approach influences ingredient sourcing and kitchen practices, with a focus on French products and sustainable suppliers. This commitment to environmental consciousness doesn't limit creativity—instead, it provides a framework that encourages deeper relationships with producers and more thoughtful use of seasonal ingredients.