The Japanese chef, with a glittering CV (Robuchon Tokyo, Bernard Loiseau in Saulieu), proposes remarkably precise French cuisine in tune with the seasons. Cases in point are his crabmeat, cucumber, celery and pepper or the foie gras, passion fruit and grapefruit. Unbeatable value (even the dinner menu) and highly attentive service.
- MICHELIN guide inspectors
The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.