La Table Benjamin Laborie

The view over the rolling hills of Lasne cannot fail but draw your eye as you take a seat in this contemporary eatery. Designer and authentic details have been cleverly mixed in this characterful edifice. The tables on the patio are taken by storm whenever the weather permits. Connoisseurs of exceptional ingredients can now devote their attention to the culinary treats crafted by Benjamin Laborie, whose opulent menu features delicacies such as porcini, seabass and venison from Ardennes.The chef’s talent for spot-on cooking is on a par with the world’s master chefs and he enhances carefully sourced produce by delicate creative touches. An emulsion of Jura vin jaune is paired for example with the subtle acidity of a confit of yellow onions from Cévennes, in a bid to exalt each ingredient’s characteristics. Fragrant black truffle and a concentrated stock of onion add an entirely new dimension to onion soup. Knockout sauces and intelligent combinations create a festival of flavours. Without forgetting Guillaume Vegreville, maître d’ hors pair, who ensures that your meal is as smooth as a silky bearnaise sauce.

A dining room with a view over Lasne

• The room is designed to pull your eye to the rolling hills outside, with the terrace becoming the best table whenever the weather holds.

Sauce driven French contemporary cooking

• The cooking is built around precise reductions and emulsions, the kind of kitchen where the final spoon of sauce is treated as the point of the plate.

Now presented as La Table Lasne by Alain Bianchin

• The restaurant’s current site positions it under a new identity and chef leadership.

Signature ingredients

• Porcini: One of the chef’s recurring luxury ingredients, treated with restraint and precise cooking.
• Sea bass: A flagship fish, cooked to keep the flesh clean and translucent, finished with quietly complex sauces.
• Venison from the Ardennes: A cold weather centrepiece, built for depth and iron rich sweetness.
• Vin jaune and black truffle accents: Used for savoury lift and aroma, often in emulsions and sauce work.