Crab cake with grapefruit vinaigrette, Japanese - style ‘half - cooked half - raw’ turbot, and croustillant de marron glacé… This is a foretaste of the flavoursome French cuisine enhanced with Japanese touches created by Yoshimasa Watanabe, the chef who arrived from Japan some 30 years ago. Interesting set menu and half portions available.
- MICHELIN guide inspectors
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