But the oasis in the desert probably doesn’t have two stars in the Michelin Guide; L’Oasis has! The restaurant is aspiring to three stars through its “Espoirs” in the guide. So within the next couple of years, if the quality of the restaurant is conserved, L’Oasis will throne on top of the list with three stars. Stéphane Raimbault and his brother Francois has run L’Oasis since 1991 and made improvements every year – Stéphane as a chef and manager, and Francois as one of France’s best dessert chef’s. Together they are unbeatable, and now they also have their little brother Antoine at the kitchen, and Valerie, Francois wife, runs the little store towards the street, with all the lovely pastries. Stéphane’s son, Charles, is a waiter and his daughter Stéphanie is in charge of the dessert wagon. So L’Oasis is a lovely French family corporation.

Star after Star

L’Oasis is located in an old brick building at a corner of Rue Jean Honoré Carle, and it has been since Louis Outhier established the restaurant here in 1954. He went to school at Fernand Point and quickly made L’Oasis a top gourmet restaurant. In 1970 he received his third Michelin star. But without anyone to acquire the restaurant he returned the three stars in 1988 and shut down the restaurant, as the first in French gourmet history. L’Oasis was closed for three years before Stéphane Raimbalt took over and reopened in 1991.
Stéphane lived in Osaka in Japan for nine years where he ran the gourmet restaurant Le Rendez-Vous. Earlier he ran the restaurant Gérard Pangaud in Paris. In Paris he achieved two Michelin stars in 1981, and in Japan three stars in the local gourmet guide. After he reopened it didn’t take more than seven months before the restaurant had re-earned two of the stars.

Three menus

Totally L’Oasis has three types of menus – the oriental, based on the years Stéphan lived in Japan, the traditional, based on courses and traditions from the restaurants 52years of history and a Mediterranean, based on the location and the Mediterranean countries around.
Stéphan belives in a combination of personal experiences, which country you are from, the area and accessible raw goods and seasons, when you create receipts and menus. He changes his menu every season.