Michel Reybier Hospitality

New menu at the Loti

New menu at the Loti

Virginie Basselot, 2015 winner of the M.O.F. (Meilleur Ouvrier de France – Best Craftsman of France) award in the cuisine-gastronomy specialty, reveals her new menu at Le Loti.

Scallop and oyster tartare, lemon cream and Sologne caviar; pumpkin and chestnut ravioli with watercress sauce and white Alba truffle shavings; Nant d’Avril chicken roasted with cocoa nibs, Jerusalem artichokes with coffee sauce…

Virginie Basselot leverages her perfect technical mastery to produce dishes in which each ingredient is highlighted for its own gustatory qualities as well as for the sense of harmony with which it infuses the overall effect. There is not the slightest confusion of tastes and yet diners are inevitably surprised by the interplay of flavors that are revealed with a blend of originality, lightness and authenticity.

The presentation is both beautiful and sophisticated, featuring sometimes unexpected combinations. The new Loti menu is an open invitation to (re) discover contemporary cuisine firmly focused on produce.

> Discover the season's menu
> More details about Virginie Basselot 


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