This medium sized place has a modern interior and a large window to see into the kitchen. We were lucky to sit right the window so we could watch the action as well as see Chef William Ledeuil oversee all the plates as well as taste occasionally. The supervision paid off as it was a fine meal. He introduces some Asian influences into French cooking and the pairing comes off nicely.
At lunch we had the option of a 6 course tasting or ordering a la carte´. We chose the former and the waitstaff suggested tasty wines to drink throughout the meal. Portion sizes were smaller than the individual dishes but big enough to have numerous bites of any one course but still giving you the variety of options. The staff were all friendly and helpful as well as speaking good English. As the meal service wound down the Chef came out to greet the visitors and was most gracious.
Everyone started with an amuse bouche of broth infused with citrus and lemongrass tastes that was absolutely delicious. The house bread had lots of seeds and was super moist while still having a perfectly crisp exterior.
Our first course was a marinated sea bream with good flavors of ginger and citrus making a nice blend of tastes.
Next were the foie gras dumplings, a special of the day. It was a savory but milder taste than the first course however it left a really pleasant aftertaste on the palate.
The linguine course followed and it was probably my favorite. The pasta was cooked perfectly and accented with nuts and fried onions that all made a most heavenly combination of tastes in my mouth. It was a real plate licker.
The fish of the day, sea bass, followed and it was served with delicious buttery mashed potatoes and a sauce of lemongrass and coconut. Very nice!
Lastly on the savories delightful suckling lamb that was incredibly tender and cooked nicely rare and served with a puree´of Jeruselum artichokes and a panfried version of the dumpling. Very good and a great alternative to the usual beef.
Desserts were served 2 at the same time and it was fun to go back and forth between the two. The wasabi was a very mild influence in the white chocolate ice cream, the mango was nicely strong and it was accented by a sweet lichi nut – a way fun pairing of flavors. The chocolate had milder tastes in the dish but the crunchy top was a nice contrast to the soft meraingue and worked together perfectly with the smooth yummy chocolate liquid.
The staff offered a kitchen tour following the meal and all got in a photo with Frankie – how nice! All in all a great meal and I’m ready to go again and see what he comes up with next!