5 /5
Reseña
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Wow; I always love chef Moutet's top plates; and why? Because he is both contemporary and confronting. What is new? His way with local supply but ever so modern and striking on the plate; nothing stodgy either; pure, passionate dishes, colour, texture contrast, subtle ingredient placement; and a humble man in the kitchen. Never miss the 10 min drive from Beaune to Pommard for his treats. Confronting? Yes. His plates keep your mind alive with his ingredient choice, and little additions like pidgeon hearts or unusual herb combinations; don't let your inner palate relax here!The ravioli, ham filled, was in a spectacular beef bouillon, aromatic, parsley foam! Taut spring vegetables; wine was agi...