La Table de Lauriston

La Table de Lauriston review

Serge Barbey's dining room has a refreshingly feminine touch. The emphasis here is firmly on ingredients, expertly prepared to show off their freshness. In spring, stalks of asparagus from the Landes are expertly trimmed to avoid any stringiness and served with the simplest vinaigrette d'herbes. More extravagant is the foie gras cuit au torchon, in which the duck liver is wrapped in a cloth and poached in a bouillon. Skip the crème brûlée, which you could have anywhere, and order a dessert with attitude: the giant baba au rhum.