The emphasis here is on good cooking technique, the right jus and fine produce. There is no unnecessary fuss when you feast on the Breton lobster in a chilled soup or whole roast pigeon. But the chef hankers after just one thing – the start of game season! Roast Scottish grouse, hare for his lièvre à la royale… A place for bons vivants.
- Os inspetores do guia MICHELIN