This place is for serious foodies. We started with an amuse bouche of a shell fish stuffed pastry--mighty fine. But the really important & memorable starter was the oyster. Just the mechanics of removing it from its shell & splaying it onto the plate was worth the viewing price. The taste was heavenly with some kind of partially sweet foam & bright yellow caviar in a succulent sauce made it to die for. We shared 2 entrees--a veal tenderloin with fois gras & a roasted suckling pork. Both cooked to perfection with wonderful sauces along side. We were too stuffed for dessert but the offerings looked great. The staff were extremely attentive, and the atmosphere lovely & contemporary. I would not miss revisiting if ever in the area in the future.
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