restaurant

Regain

Regain

© Lolita Chevreau

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After rubbing shoulders with the finest international chefs at the culinary incubator À la piscine, Benjamin Sanchez dove into the deep end and opened Regain with his sidekick Thomas Rolland – ex-À la piscine as well. The spot in question? A bistro tucked away on a windowed street corner (unfinished walls, globe light fixtures, tonal décor with polished wood and light leather), where the duo can be credited with blowing a light Mediterranean breeze through the space. The night we went, the spellbinding five-course menu featured all of the following: a pissaladière prelude made with grilled onions, anchoiade and slow-roasted bonito in a rich fish head broth; generously portioned and flavorful sushi, with Camargue rice and juniper-smoked white asparagus, plus plenty of mustard and spruce honey sugar; chickpea fritters topped with an incredible hummus paired with panoufle, or lamb crackling; lamb saddle that was pink in the center, paired with chickpeas, nettle pulp and a jus seasoned with Vadouvan Indian spice blend; before a tantalizing blackcurrant sorbet with goat cheese, pain de Gênes and fig leaf oil, followed by a lovely apricot sorbet with a delightful roasted apricot under a hay-infused milk emulsion… // Damien Sorin

FEELING THIRSTY? Lolita Chevreau (ex-Les Apothicaires) runs the rather tame wine collection: a Savoie Jacquère from Giachino (€6 a glass), a Bourgogne-Épineuil from Gruhier (€7), a Cairanne red from Richaud (€32 a bottle), a Bourgeois-Diaz Champagne (€66), a Pouilly-Fumé from Dagueneau (€88)…

PRICE: Menus at lunch €25, dinner €39 and €47 (5 courses).

Le Fooding’s 2022 Guide is fresh out of the oven!

What’s on the menu this year? A brand-new selection of 200 restaurants, bars and bedrooms across France, articles sprinkled throughout the magazine, the taste of the times distilled down to its purest form in our highly anticipated award’s list and, for the very first time, two new guides to the country’s best stand-out shops and spirited cellars!

2021 Le Fooding guide frontcover
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