Bon accueil, cadre sympathique. La qualité des produits est bien là en revanche les plats sont assez lourds et copieux. Un peu plus de finesse et de dressage auraient été bienvenue. Et même si nous sommes dans la saison des truffes, attention à l'huile de truffe trop dosée, on en a mangé toute la nuit !!! Je suis personnellement contre surtout pour un semi-gastro. Addition un poil élevée mais dans le raisonnable.

Très bien fait plats et bonne choix.

Un repas de haute qualité avec au menu des produits atypiques harmonieusement cuisinés.

I find annoying and a form of arrogance and paternalism (as well as ignorant) that the Chef refuses to serve sel d'agneau medium-well / a point ou / point cuit, but insists that it has to be served bleu ou saignant. Further, I was told the meat is not prepared at the restaurant, but just warmed-up. I was shown the prepared meat vacuum-seald in some plastic by the service. Accordingly, I changed my order. It is up to people to chose not to bother to ruin their health by eating unwise, but I find it unacceptable if guests are requesting food in line with health standards recommended by food science to be patronized to poison themselves because the Chef thinks fit. That is why I would like to request Michelin to make it known to Michelin rated restaurants, that food science clearly suggests not to eat raw meat or meat only cooked rare or medium rare and respect client requests to that regard without being taught the antiquated and ignorant wisdom of a Chef. Whoever wants to ruin his lungs by smoking is welcome to do so as long as others are not harmed. With meat cooked raw or medium rare, it should be treated analog.

Excellent food, service could be better. Timing between courses too fast. When we finished the first course our main course came in just seconds after. Not so nice..