Ein MICHELIN Stern: eine Küche voller Finesse – einen Stopp wert!
Produkte von ausgesuchter Qualität, unverkennbare Finesse auf dem Teller, auf den Punkt gebrachter Geschmack, ein konstant hohes Niveau bei der Zubereitung.
Venture into the business zone to make your way to this handsome contemporary establishment – you won’t regret it! In a spacious, comfortable conservatory-cum-dining room, chef Pierre Grein curates cuisine according to Provençal traditions, adding a subtle, modern twist and meticulous, high-flying technique (illustrated by the trompe-l’œil desserts): velvety cauliflower soup, bouchot mussels, poulette sauce; seabass skin on roasted on one side, crumble of girolles and baby spinach leaves; a gold leaf hazelnut trompe l’œil of salted butterscotch, hazelnut praline mousse, chocolate crumble. Everything is made on the premises from top-notch produce. The knock-out titbits at the start of the meal and the friendly, efficient service, in particular of the sommelier, add the final flourish.