Adorned with paper airplanes, a tongue-in-cheek reference to its name, this handsome villa, by a main road, backs onto the countryside. These gourmet letters read like a culinary declaration of love. The stylish establishment is the HQ of seasoned and inventive chef, Christophe Lambert, who neatly sidesteps the trap of unnecessary complexity. Suave and generous, his creative score gives rise, for example, to a pigeon breast, served medium rare, and a confit leg, which are further enhanced by a medley of crisp spring veggies flavoured with savory, which also underscores the creamy pigeon gravy. Al dente risotto adds the final flourish to this gloriously legible dish. Chef Lambert’s cuisine is generous and fascinating and the vegetable side dishes always add just the right fresh delicate note to balance the main ingredient. A subtle festival of flavours and details that renders his cooking irresistible. The enticing, bang-on lineup bears witness to its creator’s wholehearted passion for food that is guaranteed to lift the spirits of discerning connoisseurs.