Such a high number of staff per guest might make one wonder if some are just there to dance along to the meal-and they kind of are. The mood is fun yet remains professional, and in fact quite a thrill if you're really into Bon Jovi. Yet the open kitchen's performance is far more engaging, as the numerous cooks coax each dish to perfection. The whole team is actually working as one to ensure the high quality and thorough enjoyment of your meal. Start with an extraordinary salvo, such as a thin, warm waffle filled with cheddar cream cheese and generous slices of summer truffles from Provence. Follow that with foie gras custard and corn foam in a dense, aromatic lemon verbena broth. Those excellent broths and juices appear throughout the meal, whether green tomato-based to accompany scallops with horseradish powder and green apple, or as aromatic yuzu, green almonds, and celeriac paired with delicately poached lobster and brown butter. Desserts can be a beautiful and awesome finish, especially the rhubarb sorbet with chocolate ganache and hazelnut cream over a bed of crumbled shortbread. Mignardises, like the lemon tart with mulberries, are so light and refreshing that there is always room for more.
MICHELIN guide inspectors
Nearby tourist attractions