MICHELIN Guide’s Point Of View
Welcome to dinner as theater, where the only thing more radical than each new theme is the success (or failure) of the cuisine. Whether you come for meals that recreate ancient Rome, Hollywood or The World’s 50 Best, it makes a fun night. These culinary topics are not just unique, but also very thoughtful and thereby have diners waiting to see what's cooking with each reveal. This year began with a French classique menu sporting old-school dishes like buttery poached turbot Normandy and supreme de poussin albufera, a delight of a dish with a sliver of chicken tucked with black truffle and paprika-flecked albufera sauce. The silver cup of rich, creamy macaroni layered with pigeon and more black truffle grabbed attention with its intensely earthy flavor.