4 /5
Reseña
★
★
★
★
we were looking for a good gourmet restaurant outside of betting for the awakening of the holy sylvestre. We had no idea of fame and fame. And great good has taken us! First of all the frame: the room on the bright floor simple but warm. it feels well with enough space between each table for a good intimacy. the menu: simply excellent! the pot broth to the fire of a simplicity that shows the dexterity of the team but also their love of the good things simple. a rave celery roasted to perfection and the support of blown buckwheat to bring crunch was to fall. the perfect cooked turbot: homogeneity of cooking (surly vacuum for a perfect result) the association with a light cédrat sauce the crunch of sea lettuce. I still have trouble describing the happiness felt... but my wife has never been as radiant as tasting this dish! the poularde cooked to perfection. and special mention to the highly roasted hazelnut that brought a personality to be mastered flat. the thousand brie leaf still shows the creativity and talent of the chef. Finally dessert ... I am not a big fan of dessert, in my education dessert is often for those who have not eaten well enough before. but here everything was perfect, cold hot, mellow crunchy, a farandole of taste and textures. all done with a lot of simplicity. Finally the chef who comes to see us and takes his time to listen and share some tricks and tricks... for an amateur cook like me it was perfect. In short, to those looking for a top leader! Go on. Those who are not convinced by a top leader... go on too! There is a lot of simplicity and sincerity in this kitchen. and the leader may be top, but it is not less humble and accessible.