The name of this restaurant evokes the quality of being pleasant to sense and to behold… rather like the pleasing white and blue decor here. The same may be said of the cuisine, prepared by an atypical chef, who has worked in finance, psychology and finally in the kitchens of Pickles. In his contemporary "bistronomy" dishes, he deploys seasonal ingredients selected from small-scale productions.
- MICHELIN guide inspectors
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