"The à la carte three-course menu is a giveaway and starts with truffle soup that is an ode to Paul Bocuse, a soup this famous chef created for President Valéry Giscard d'Estaing at the time, a consommé with oxtail and foie gras and truffle baked under crust. Delicious. Equally expressive and refined is the turbot dugléré or soft-boiled fillet of turbot with Parisian mushrooms, shallot, tomato fondue and parsley potatoes."

Laudatory words from Gault&Millau's review! Our restaurant scored a whopping 16.5/20 in the renowned gastronomy guide. A crowning achievement for the efforts of all our team!

Read the full review here