Laurent Haller

Laurent Haller opened Le 7ème Continent in 2010 after running 'Le Petit Prince' earlier in his career. His training included time under Bernard Loiseau, whose influence shows in the restaurant's dedication to seasonal, product-driven cooking and its monthly-changing menus. The Michelin star was awarded in 2015 and has been retained for 10 consecutive years through 2025. Haller's sourcing philosophy is hyperlocal: Rixheim veal, split peas from Petit-Landau (a village 3km away), and seasonal vegetables including salsify, beetroot, and spinach. The restaurant's name references the culinary world as a 7th continent — a place of discovery across the six geographical ones.