Lalique

Here are three unique and unconventional aspects of the Michelin-starred restaurant Lalique in Bommes:

1. Exclusive Use of Lalique Crystalware and Tableware
The restaurant serves its food in magnificent Lalique crystalware and fine china, elevating the dining experience through exquisite table arts. Nearly every decorative element and tableware item (except plates and silverware) features Lalique craftsmanship or crystal inlay, creating a distinctive and luxurious setting that complements the cuisine.

2. Culinary Inspiration from the Sauternes Terroir
Chef Jérôme Schilling, who calls himself a "cuisinier des vignes" ("cook of the vines"), designs dishes that exalt the flavor profile of Sauternes wine. The menu includes creative dishes named after wine vintages and elements, such as "Interpretation of the 2011 vintage" and "the grape seed," pairing ingredients like langoustines, bergamot, elderflower, and grape seed oil sourced from the Château itself.

3. Artistic Presentation Reflecting Local Nature and Wine Culture
The dishes are not only skillfully prepared but also artistically presented to reflect the local environment and wine culture. For example, the dessert finale is served in a smoky Lalique bowl that mimics the fog from the confluence of local rivers, which is essential for the development of the botrytis cinerea fungus that affects the grapes. This poetic presentation ties the culinary experience deeply to the terroir and natural phenomena of the region.

These elements combine to create a dining experience that is deeply rooted in local heritage, artistry, and luxury.

The most honored or signature ingredients at the Michelin-starred Restaurant Lalique in Bommes include:

• Aquitaine Caviar: Used in refined dishes such as the Moelleux de Chou-Fleur, which is stuffed with oyster tartare and topped with caviar in a vodka Beluga sauce, showcasing luxury and local aquatic delicacies.

• Grape Seed Oil from Château Lafaurie-Peyraguey: This ingredient is used creatively, for example, to candy hake flavored with bergamot and elderflower, highlighting the connection to the vineyard and adding unique aromatic notes.

• Bergamot and Elderflower: These flavors are incorporated notably with the hake dish, adding a fragrant and citrusy dimension that complements the seafood.

• Tomatoes from the Region: Presented in multiple forms—water tomato shooter, concentrated tomato paste, herb sorbet, fresh tomatoes, and smoked burrata with yogurt mousse—demonstrating versatility and the importance of local produce.

• Lamb from the Pyrénées: Served with a cereal crust, black garlic, lamb sweetbreads, and confit shoulder ravioles, accompanied by a curry-perfumed jus, reflecting regional meat excellence and intricate preparation.

These ingredients are significant as they emphasize the restaurant's philosophy of using fresh, seasonal, and local products, many sourced from the surrounding Aquitaine region, while integrating elements of the vineyard such as grape seed oil and vine cuttings in cooking techniques. This approach creates a unique gastronomic experience that pairs beautifully with the Sauternes wines of the area.