La fleur de Sel

La fleur de Sel is a gastronomic project opened and run by two locals, chef Willy Lardry and dining-room director Edwin Smietanski, who met while working for Yohann Chapuis. The team aims to offer a welcoming place, warm service and a modern, gourmand cuisine. Lardry trained with Laurent Bouthenet, Yohann Chapuis, Éric Pras (Lameloise) and at the Domaine de Rymska; he cooks alone and signs a mature, delicate culinary signature. The kitchen prepares homemade dishes from fresh, seasonal and mostly local products, commits to reducing waste and supports local producers. A member of the Collège Culinaire de France since 2024, the house has been selected by the Michelin Guide and other culinary distinctions. The tasting-led menu is regularly renewed according to seasonality, producer availability and the chef’s inspiration, inviting discovery and tasting experiences. The dining room is intimate and cosy with nature-inspired décor: warm woods, soft tones, a large misty‑forest wallpaper, tramé carpet, pottery tableware and curved comfortable seating, creating an elegant yet welcoming atmosphere. The restaurant offers modern, gastronomic cuisine with delicate, refined techniques; dishes are homemade, rooted in seasonality and predominantly local sourcing, often presented as multi-course tasting menus. Willy Lardry (Chef de cuisine) Fleur de courgette farcie de cabillaud with olive-oil sabayon and tournedos of cod, Maquereau with marinated cucumber ravioli, Royale de foies de volaille with mushroom velouté, Farce fine de noix de Saint-Jacques with tempura of crayfish, Dos d'églefin confit à l'huile de verveine, Biche de la maison Nemrod with reduced chocolate jus, Alvéoles de miel et chocolat dessert