L'Archeste

Chef Yoshiaki Ito's cuisine at L'Archeste represents a sophisticated expression of modern French gastronomy, deeply rooted in classical technique while embracing contemporary creativity and seasonal spontaneity. The chef's approach centers on sourcing the finest ingredients from French terroir and coastal waters, then allowing their inherent qualities to shine through precise, thoughtful preparation. His signature style emphasizes harmonious combinations of land and sea—a culinary philosophy that produces dishes of remarkable balance and complexity. The menu structure at L'Archeste is intentionally fluid, changing daily according to market availability and the chef's creative inspiration. This commitment to spontaneity ensures that each visit offers something new, reflecting the true rhythm of the seasons and the chef's ongoing culinary exploration. Among the restaurant's celebrated preparations, the veal and shrimp tartare exemplifies Chef Ito's talent for marrying surf and turf elements into cohesive, elegant compositions. The rack of lamb showcases his mastery of classic French technique, while the dessert service—presented in three distinct courses—demonstrates the same attention to detail and progression that characterizes the savory portions of the meal. The restaurant offers several menu formats to accommodate different dining preferences and occasions. The 90€ lunch menu provides an accessible introduction to Chef Ito's cuisine, ideal for business meals or midday gastronomy. The 175€ tasting menu delivers a comprehensive journey through the chef's repertoire, while the 250€ Prestige menu represents the pinnacle of the L'Archeste experience, featuring the most luxurious ingredients and elaborate preparations. The specialty lobster discovery, available only by advance reservation, showcases premium seafood prepared with the chef's characteristic precision and creativity. Chef Ito's cooking demonstrates a profound respect for French culinary tradition while incorporating his own perspective and technical expertise. His dishes balance richness with refinement, complexity with clarity, creating food that satisfies both intellectually and sensually. The wine selection, featuring estate bottles, has been carefully curated to complement the cuisine's sophistication and the daily-changing nature of the menu. Every element—from the house-made preparations to the final mignardises—reflects the restaurant's commitment to gastronomic excellence and the chef's unwavering dedication to his craft.