This medium sized restaurant offers a la carte as well as a 5 course degustation with optional wine pairings. It is a smart, stylish place that also has bar seating. It was full the evening we were there and the noise level was fairly high but it was workable and just gave the place a very lively atmosphere. Waiters were efficient and nice but not overly friendly, although obviously an experienced bunch. There appeared to be a number of tourists as well as a local people and a wide range of age groups. We may have come in as a large group was getting their order because there was a extraordinarily long pause after the soup course. This is their third year to receive a Michelin star rating.

 

The bread service includes 3 types with the sweet bread being the favorite. Mercifully they only served one type of butter.

 

We started with the duck liver with lightly pickled beets. It was served with crumbles colored with squid ink and a raisin sauce. I am a lover of seared foie gras but this was even better when mixed with the accompaniments. The buttery crumbs, sweet raisin and tart beet made a perfect combination with the rich liver. This rates a Wow and plate licker designation.

 

Next was the yellow carrot soup with a mild coconut flavor and a spicy shrimp ball which was just barely cooked. It was perfectly balanced and flavored and left a wonderful aftertaste.

 

The salmon trout was served with an amazing pea ragout that contained a few mashed ones with the sweet whole ones – it burst with lovely pea flavor.

 

The beef was nicely cooked but a tad dry in the chew. It was saved by the creamy celery and brown sauce. The banana cake seemed weird to me but blended surprisingly well. It was a good dish but not spectacular with the side parts being better than the beef.

 

The cake was served with hazelnut ice cream and a little piece of something with a heavy bit of delicious icing. The other adornment was a crisped thin slice of the sweet bread. Tasty enough.