Bold flavors define the menu at Restaurant Le Professeur, where each dish feels crafted to show both precision and personality. The grilled octopus stands out first: tender, lightly charred, and paired with a citrus-forward vinaigrette that brightens every bite. It’s a confident start, signaling a kitchen that pays attention to texture as much as taste.
Their duck confit follows the same philosophy. The skin arrives crisp, the meat rich and silky, balanced by a subtly sweet apple reduction that never overwhelms. It’s classic, but executed with a discipline that makes it memorable. The rosemary lamb shank is equally impressive-slow-braised until effortless to cut, with herb notes that linger without dominating.
Among lighter options, the beet and goat cheese salad deserves mention. The beets are earthy and vibrant, the cheese creamy, and the candied nuts add just enough crunch to elevate the plate. For a comforting choice, the seafood risotto delivers generous portions of shrimp and scallops, its velvety texture revealing careful, slow stirring and a well-judged amount of parmesan.
Desserts maintain the standard. The crème brûlée offers a clean crack of caramelized sugar over a smooth vanilla custard, while the chocolate mousse presents a deeper, more indulgent finish that feels perfectly balanced rather than heavy.