AOR La Table, le Goût et Nous

AOR La Table, le Goût et Nous is a contemporary fine‑dining restaurant with no fixed à‑la‑carte, attentive service and food‑and‑wine pairings. 'Menu l'Impro' offers 3, 4 or 5‑course tastings that change with market arrivals and the chef's discoveries. The team follows a 'gastrocomique' approach, pairing rigorous technique with playful theatricality. Noted by the Michelin Guide, published prices include service and VAT; curated wine list, gift vouchers and packaged experiences. The dining room mixes gastronomy, art and music in quirky vinyl‑themed decor with artworks in the interior and boutique, creating a playful, refined vibe. A private free parking area sits behind the restaurant. Cuisine is creative, emphasises seasonal market arrivals and improvisation; the kitchen provides vegetarian and vegan options and adapts dishes for intolerances if advised in advance. Serge Burckel is the chef. His career—Munich; Nice with Jacques Maximin; Lucas Carton in Paris; stints in Hong Kong and Los Angeles; and private service in Doha—informs cuisine rooted in French technique with global influences. Specialties include smoked chocolate 'cigar'; Les œufs dans l'œuf (esturgeon, salmon, tobiko); Légine australe wrapped in black rice with scallop cream; and Bibalacho®, a patented cheese‑based creation.