It was a veritable whirlwind of culinary sensations. The dishes presented were accompanied by personalized touches of flavor, attention for each guest and very fruitful wine exchanges. I was able to taste a very lightly flavored home-made foie gras mi-cuit, the flavor of which stayed in my mouth for a very long time. I was and am very impressed by Lobna’s expertise in culinary terms, because for her, the art of cooking is an art in its own right: choice of products, recipe design, how to arrange them on the plate, table setting, matching wines… absolutely nothing is left to chance, and in the end, the dinner is transformed into a feast for the taste buds.

As a roboticist, I’m no expert in the written word, and my words will certainly fall short of Lobna’s culinary art… but the fastidious engineer was amazed by a multitude of aspects that are usually difficult to combine: the quality and freshness of the produce, despite its diversity and originality; the experimental but harmonious marriage of flavors from here and abroad; the refinement of the wines, with their unflashy labels; not to mention the fact that every dish (from amuse-bouche to mignardises) has been thought out, shaped and prepared by one and the same person – in contrast to the big restaurants where the starred chefs are rather the conductors of an orchestra of highly specialized cooks. And it’s all done in a spirit of absolute conviviality, despite the concentration and attention required to ensure that the food is cooked just right.

I had no idea that so many flavors could be woven together in an (almost) domestic kitchen. Many renowned restaurants lack the warmth, delicacy and harmony I discovered on my plate, in my glass, and in the atmosphere. What a school of meticulousness and rigor, at a time when mediocrity, with its motto “c’est pas grave”, is trying to take over. Lobna is undoubtedly a microsurgeon of the oven, a biomechanic of the taste buds, a savant of the oral mucosa and a researcher into ways of bringing friends together through the table. May she be awarded a PhD in gastronomy!

Lobna’s dinner was one of the gastronomic highlights of our globetrotting journey. She was able to pass on to us her passion for creating new compositions for our catalog of flavours, flattering the taste buds as much as the eyes, in a harmony of food and wine that never fails. Knowing that she speaks as intensely about her works as we do about savoring them, may her talent soon be recognized for its true worth! Many thanks to her.

The cuisine was modern, inventive and creative, with a delightful blend of flavors, textures and temperatures… all enhanced by a presentation as meticulous as it was refined (I still remember this open raviole with foie gras, worthy of tables acclaimed by a famous red guide…). The food and wine pairings were as perfect as they were original, allowing us to discover regions that are insufficiently known but capable of producing great wines, such as those that our host had us taste…. Having been a wine and macaroon aficionado for over 20 years, this dinner remains one of my fondest gastronomic memories of recent years.

This dinner was a real feast for the taste buds, worthy of the few “grand” restaurants I’ve eaten in. The wine pairing was also perfect, and you introduced me to LA LOIRE! Ever since that dinner, I’ve been a real fan of the Foucault brothers’ Clos Rougeard! All this in a warm and friendly atmosphere, in short an UNFORGETTABLE evening!

Without wishing to flatter you, and in all objectivity, your two starters were truly exceptional, I even found that your technique was completely forgotten, highlighting the Product in all its splendor. The guinea fowl fillet with morel mushrooms was very good, but after the two previous courses it was difficult to be superlative… Finally, the apotheosis… your sablé. It is still and will remain in my memory, it was made with passion… besides, if there was mango, there was also passion fruit…. if not literally then certainly figuratively.

Dear Lobna, Allow me to describe your cuisine as a “Merveilleux Voyage”. Journey of the senses, our 5 senses are put to contribution when discovering your dishes. A journey of cultures, your dishes are a subtle blend of ingredients from 5 continents. Journey of emotions, We never leave unscathed by your subtle creations, made with heart and passion. Each dish is a pleasure, and time stands still with each tasting. My palate has swooned, it gives you thanks.