A very modern two level restaurant by Chef David Toutain, previously of Agape Substance Restaurant. We were seated on the second level which turned out to be a little quieter than the first floor and lucky since the bathroom is also on the second level. The menu is a tasting format and your choice involves how many courses you want to have.
On our night there was also a truffle option. The food is beautiful and the combinations are unique and sometimes really tasty. The service leaves a little to be desired – sometimes scattered with off timing and without a menu the descriptions are crucial and they varied considerably with who brought out the food. Also, a pet peeve of mine, I was promised an emailed menu that never arrived.
The smoked beetroot was quite good and a real visual shift. The egg with caramel was a yummy combo. The potato broth with the foie gras was like eating a liquid baked potato – truly outstanding flavor. The skin on the John Dory was as tasty as the fish itself but it was hard for it to compete with the delicious pumpkin squares which were so sweet and smooth they were like a dessert. Eel with sesame sauce was another winning combination. The truffles had great aroma in the box but, as with most white truffles, have a hard time keeping the flavor after grating which was done in the kitchen rather than at the table. Nevertheless the chicken was moist and nicely gamey. Ending with chocolate truffles was classic but surely that big box of chocolate shaving should have held more than 2!