Quatre Vingt Douze
"French cuisine overlays ingredients of varying flavours and textures to express a medley of tastes. That defining characteristic, says the chef, is the wellspring of his creative drive and the key to his approach in assembling his menu. Fruits, herbs and spices are all deployed to good effect and with a light touch to create his flavours. Fish and meat dishes always come with sauces, paying homage to the classics. The proprietress is in charge of the desserts. An intimate eatery from a couple who support each other like a synchronized team." - Michelin Inspector
