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mardi, 31 janvier, 2017
The Duck Tartare; the texture, presentation and combination of sauces and fried molasses bread enhanced the perfectly balanced flavouring and now make this my favourite kind of tartare. The succulent Guinea Fowl, accompanied by just the perfect combination of vegetables and home made fresh pappardelle in a perfectly seasoned sauce. The desserts are just right, not too sweet, not too heavy. A warm fire brings a final touch of intimate coziness on a winters day.
It is becoming exceedingly rare to be able to find such extraordinary food and wine in a restaurant that is warm, welcoming, with uplifting but calm background music (that stays in the background), and provides top quality sustainable ingredients, impeccable service, in a charming décor, and all for extremely reasonable prices given the quality
07 sept., 2018