Sellae

Chef Thibault Sombardier's cuisine at Sellae represents a thoughtful fusion of French and Italian culinary traditions, filtered through a contemporary bistronomy lens and infused with the warmth of Southern French cooking. His approach prioritizes seasonal ingredients and beautiful products, treating them with techniques that honor both French precision and Italian simplicity. The menu reveals Sombardier's ability to bridge culinary cultures seamlessly. His signature escargot ravioli exemplifies this philosophy—taking the quintessentially French escargot and presenting it through the Italian tradition of fresh pasta, creating something that feels both familiar and innovative. The dish showcases technical skill while remaining approachable and deeply satisfying. Similarly, the girolle mushroom risotto demonstrates mastery of Italian technique applied to French seasonal ingredients, with the creamy rice providing a perfect vehicle for the earthy, delicate mushrooms. The cuisine draws inspiration from Southern France, bringing warmth and generosity to the plates. This influence appears in the treatment of ingredients and the overall approach to flavor—bold when appropriate, but never overwhelming the natural qualities of premium products. The menu evolves with the seasons, ensuring that dishes reflect the best available ingredients at any given time. Traditional French classics also appear, treated with respect for their heritage while benefiting from contemporary technique. Dishes like chicken cassolette and confit de canard demonstrate Sombardier's command of French bistrot cooking, while preparations like lime-infused tarama show his willingness to add personal touches to familiar formats. Desserts maintain the same balance of tradition and creativity. The warm chocolate mousse has become a signature, offering the comfort of a classic preparation elevated by careful execution. The île flottante with pralines nods to French tradition while the presentation and technique reflect contemporary standards. The menu structure offers flexibility, with lunch formulas at 25€ providing accessible entry points, while dinner menus at 39€ and à la carte options (ranging from 51-93€) allow for more elaborate explorations of Sombardier's repertoire. This pricing strategy makes quality bistronomy available to a broader audience while maintaining the standards that earned Sellae its Gault&Millau recognition.