Nectar

The cuisine at Nectar reflects chef Aurélien Lasjuilliarias's impressive pedigree, drawing on his experience at Georges V and with Marc Veyrat to create dishes that honor French culinary traditions while incorporating modern techniques and creative presentations. His approach centers on seasonal products, with menus that change regularly to showcase ingredients at their peak. The kitchen operates with a zero-waste philosophy, demonstrating a commitment to sustainability that extends beyond trend-following to genuine environmental responsibility.

The lunch service offers an accessible introduction to Lasjuilliarias's style, with formulas starting at €23 and a complete lunch menu at €28. These midday offerings provide refined French cuisine without requiring the time commitment of a full tasting menu, making sophisticated cooking available for business lunches or casual dining occasions. The execution remains precise even at these more accessible price points, maintaining the standards that earned the restaurant its Gault&Millau recognition.

Evening service elevates the experience through two tasting menus: "Pollen" at €59 and the more elaborate "Apis" menu. These multi-course progressions showcase the chef's technical abilities and creative vision, with dishes like smoked eel aiguillette and anchovy cream demonstrating his skill in transforming classic ingredients through careful preparation and thoughtful presentation. The menus reflect a bistronomic approach that balances refinement with approachability, avoiding the excessive formality of haute cuisine while maintaining high technical standards.

The restaurant accommodates various dietary requirements, offering vegetarian and gluten-free options that receive the same attention to detail as the standard menu. Wine pairings and creative cocktails complement the cuisine, with the bar program extending the culinary experience beyond the plate. The kitchen's commitment to local products and seasonal cooking ensures that the menu remains dynamic, giving regular guests reason to return and discover new preparations.

Lasjuilliarias's cooking style emphasizes clean flavors and precise execution rather than excessive complexity. His training at prestigious establishments informs his technique, but the food at Nectar remains grounded in French culinary traditions, updated with contemporary sensibilities. The result is cuisine that satisfies both those seeking refined gastronomy and diners looking for well-executed, flavorful food in an elegant but unpretentious setting.