La Table du 11

At La Table du 11, Chef Jean-Baptiste Lavergne-Morazzani has created a culinary vision that seamlessly blends modern technique with deep respect for traditional French gastronomy and local terroir. His cuisine is fundamentally seasonal, evolving throughout the year to showcase the finest ingredients at their peak. This commitment to seasonality isn't merely philosophical—it's practical, driven by the chef's access to his family's organic garden and carefully cultivated relationships with sustainable local producers. The menu structure reflects contemporary fine dining's embrace of the tasting format. Diners choose between a 4-sequence menu at €80 or a more comprehensive 7-sequence journey at €140 (excluding beverages). For lunch, there are also 3-service and 5-service options at €45 and €90 respectively. Each "sequence" represents a carefully composed course that builds upon the previous one, creating a narrative arc throughout the meal. This imposed menu format allows the chef complete creative control, ensuring that each dish arrives at the table exactly as envisioned and that the progression of flavors follows a deliberate path. The cuisine itself is refined and modern, characterized by precise technique and elegant presentation. Signature preparations like the marinated langoustine demonstrate the chef's ability to coax maximum flavor from premium ingredients through careful preparation. Line-caught cod appears on the menu as a testament to sustainable fishing practices, while Limousin veal showcases the exceptional quality of French regional products. Seasonal desserts featuring strawberries and rhubarb highlight the chef's skill with both savory and sweet preparations, often incorporating produce from the family garden. Chef Lavergne-Morazzani's commitment to organic and sustainable sourcing extends beyond mere trend-following. It represents a genuine philosophy about the relationship between cuisine and the land. The bio-certified ingredients and emphasis on local provenance mean that dishes carry a sense of place—they taste distinctly of the Île-de-France region and the seasons that shape it. The wine program deserves special mention, with over 500 references emphasizing organic and biodynamic producers. This extensive cellar allows for sophisticated pairings that complement the cuisine's refinement while maintaining the same commitment to sustainable viticulture. The staff's knowledge and enthusiasm for these wines enhance the overall dining experience, offering guidance that helps guests discover perfect matches for each course.