Seated by the oversized windows and viewing the river scene five stories below bears a strange similarity to watching the tour boats along the Seine in Paris - save for the exotic oriental look to the river boats. The similarity to Paris doesn't end there as the superbly prepared and presented food is uniquely French. From the five delicate gastrochemical teasers from quail egg in cucumber infusion, to an explode in your mouth balloon of liquid ginger carrot elixir - these were reminiscent of the gastromy of Ferran and Blumenthal - outstanding. Chef Arnaud Dunnan Sautier has served in the best cuisines of France and his talent shows. My favorite, though all dishes were outstanding, was the perfectly cooked and sauced breast of pigeon. In décor and all other aspects of fine dining, this was a three star experience.
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