of course you will come out of this establishment by having spent a good time in epicure, this point is undeniable. On the other hand, in this kind of establishment you are looking for a surprise, the harmony of flavors that transports you in another world. This waiting is not at any moment satisfied or even touched by the finger. There is not these flavors that enchant you and remind you that your plate is worked by a real artist, a professional who makes your plate a call to dreams.For example, why put a balsamic vinegar in a small leaf of broom cabbage and in the same plate a morilla with cream. both are beautiful but together, cohesion and magic do not work, it is even the opposite that...
super restaurant, beautiful setting, an exceptional welcome, friendly staff with little care, despite a booking error, they made us pass this cream including six vegetarians, for the meal with 7 services a party from beginning to end with amuse-guules at the entrance same bread and butter was a pleasure
this restaurant has improved since my last visit. dishes are well presented and cooking is perfect. the service is professional but a little long. I've reconciled myself with this restaurant. When is a michelin star?
a place full of culinary stories. a table of choice with very successful dishes and gastronomic discoveries! Thank you to the chief and bravo to the whole team! We'll be back with the family!
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delicious gourmet menu Excellent service Who made a pleasant moment of relaxation with my husband Thank you we will return
Tasty experience of small tasteful dishes that delight taste buds. Considerable and to recommend. We'll be back.
Always as good. the menu around the pig has 39 euros is a very good value price. We've been having fun.
Warm frame. Careful staff. Delicious menu from beginning to end.
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undeveloped dishes. beautiful mount on the other hand.
Superb experience Restaurant and impeccable service
Noix De Saint-Jacques Rôtie En Croustillant De Ventrêche, Tartare De Rutabaga En Émulsion De Noisettes Torréfiées
Filet D'esturgeon Saisi Aux Épices Retour De Voyage, Maltasha D'oignons Et Jus De Crustacés Aux Graines
Pièce De Chevreuil, Compotée De Racines De Raifort Doux Et Sa Poire Laquée Au Vin Rouge Et Épices
Pièce De Boeuf Cuite Au Four, Gratin De Blettes À La Moelle Et Châtaignes
Clémentine Cuite Au Four Au Beurre De Vanille, Crème Glacée Impériale
Escalope De Foie Gras De Canard Poêlée, Choucroute Au Miel D'acacia
Finger Au Praliné Et Citron, Ajusté D'un Caramel, Sorbet Limoncello
Déclinaison Autour De La Mangue Et Du Fruit De La Passion
Royale D'oeuf De Poule Fermier Au Lierre Terrestre
Tian D'escargot, Petits Gris En Bouillon D'herbes
