A pretty formal setting for very modern food by young chef Marina who worked with Alain Ducasse and does wonder with frogs' legs dumplings in tomato gazpacho, duck in orange and cocoa sauce, fera from the lake and veal kidneys.
Service is impeccable; they were unfazed when we turned up almost 15 minutes late for the last sitting and had an additional person join our table originally booked for three, and we were allowed to linger long after everyone else had left without feeling in the least unwelcome. Highly recommended.
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