The emphasis here is on good cooking technique, the right jus and fine produce. There is no unnecessary fuss when you feast on the Breton lobster in a chilled soup or whole roast pigeon. But the chef hankers after just one thing - the start of game season! Roast Scottish grouse, hare for hislièvre à la royale... A place forbons vivants.
- MICHELIN guide inspectors
The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.