La Cristallerie is the reflection of French luxury that we find in the preparations of Fabrice Salvador. Each dish takes up the codes of this indefatigable globetrotter who has a knack for mixing different gender and origins in a single dish. However, one philosophy he never strays from is his selection of very high quality products, if possible regional or with a protected designation of origin and, above all, seasonal. The large langoustine, artichokes and sabayon paying a vibrant tribute to Brittany seduced our well-honed taste buds, while the Rendang beef cheek served with carrots sourced from Sandrine's satisfied the guiltiest of foodie pleasures. Modest, he attributes his success also to his loyal team and in particular in the pastry department, which he has delegated to Adeline Campestre: her rhubarb soufflé and Elderflower Ice is a marvel of elegance and balance that prompted us to award her the title of "Pastry Chef of the Year 2022".