Louis Linster is a young chef who has made great strides and mastered his craft. The proof is in the tasting, starting with the scallops caramelised on one-side on the Japanese grill. Almost raw at the base, they are cooked in such a way as to reach the quintessence of the caramelised flavour at the top. The sauce is smooth, deep and full-bodied, yet light and delicate. This dish is outstanding, as is the venison and its delicate Roannaise sauce. The quintessential game flavour is tangible, without being overpowering. The cooking and seasoning are spot on, while the wine sauce combined with the foie gras veers more towards elegance than strength. The balance between the gamey flavour, the roundness of the sauce and the acidity, with even a hint of astringency thanks to the sea buckthorn, make this a dish to come back to time and again, one that strikes an emotional chord. From the passionate teenager to the experienced chef who has reached maturity, we're convinced that the story won't end there! With half a point more and a fourth chef’s hat, the restaurant has been propelled up there among the top 5 restaurants in the country. This further vindicates our decision to award Louis the title of "Chef of the Year 2024".