EL FRANCHUTE

The French chef Laurent Lainé left his country in 1983 to open his first restaurant, Blue Blanc Rouge in Punta del Este and then in Buenos Aires. He has worked in various restaurants including La Bourgogne restaurant of Palace Alvear in Buenos Aires. Its particularity? The chef changes menu every day and kitchen at the time of his mood like eggs boiled in foie gras, eggs poached to in, rillettes or still chocolate truffles, for our greatest happiness. Traditional, generous and tasty cuisine in a bucolic setting between countryside and sea.