The Circle

At Sablier, the flagship of The Circle, the kitchen honors French culinary heritage through a lens of modern precision. The signature Canard à l'Orange is a masterclass in technique, featuring duck breast with a lacquered, citrus-infused skin that yields to a tender, rose-hued interior. Aromas of toasted orange zest and star anise drift from the open show kitchen, where chefs employ classic braising and searing methods. The Bouillabaisse is equally compelling, a rich saffron-scented broth teeming with the ocean’s bounty, balanced by a sharp, garlicky rouille. Texture plays a vital role, from the crunch of house-made charcuterie to the silkiness of a perfectly emulsified butter sauce. Each plate is a study in flavor equilibrium, presented with an aesthetic rigor that mirrors the futuristic architecture of the airport complex. It is a sophisticated tasting journey that elevates traditional bistro fare to a level of high-altitude refinement.