Top 10 of 2025! At number 2!
The Carapace of Lobster
I spent a long time wavering over which dish deserved first place this year — yet one certainty kept resurfacing: the dish I found myself returning to most in 2025 was the Carapace de Homard at Arborescence. Visit after visit — and even a deliberate return just to relive it — I had the privilege... More
Top 10 of 2025! At number 2!
The Carapace of Lobster
I spent a long time wavering over which dish deserved first place this year — yet one certainty kept resurfacing: the dish I found myself returning to most in 2025 was the Carapace de Homard at Arborescence. Visit after visit — and even a deliberate return just to relive it — I had the privilege of tasting Félix Robert’s creation more than once.
The Carapace of Lobster.
Blue lobster, gently cooked, meeting the brightness of blood orange and the herbal whisper of rau-ram, served alongside a deep, concentrated orange reduction, emulsified with butter drawn from roasted lobster heads.
The shell is imagined all over again — reconstructed with crystallized lobster jus and set back upon the lobster like a glistening suit of armor.
What arrives at the table feels almost poetic: layered, confident, and overflowing with flavor and imagination.
To me, this is a chef standing at the edge of a remarkable future. Precision, identity, and creativity shine through — and together with his wonderful wife, Nidta, they seem to have everything required to shape Arborescence into a true world destination! For now, I quietly enjoy the beauty of their relative anonymity. 😉
📷 : @florian_dmrg
.Michelin Guide : ⭐️
. GaultMillau : 16/20
. OAD top 100 : soon!!!! Less
