Eliane

Eliane operates without an à‑la‑carte menu, the kitchen concentrating on day-to-day availability of seasonal and premium produce rather than fixed offerings. The team sources exceptionally high-quality ingredients to drive its daily creations and overall culinary direction. Dietary restrictions and bespoke requests are difficult to accommodate because of this working method; guests with allergies are asked to contact the restaurant by email prior to booking to check feasibility. Reservations are released every three months and a waiting list operates when dates are fully booked. Kobe Desramaults leads the restaurant, which holds a Michelin one-star distinction for its creative cuisine. The cuisine is contemporary, creative fine-dining presented as a single tasting menu developed daily from the best available produce and spontaneous creations. The tasting menu runs to approximately 18 courses, ranging from small bites to composed dishes, and emphasizes vegetables, fish, crustaceans, shellfish and a limited amount of meat. Specialties include an 18-course tasting menu, vegetable-forward dishes, fish preparations, crustaceans and shellfish, and small portions of meat.