
4

"If you’re hunting for a dish that will live long in the memory at Hervé, the perfectly cooked cod delivers: roasted on top and smooth underneath, it sits on a foam-like broth combining lemon caviar and Greek butter for a balanced citrus punch. Thin strips of boletus mushroom are layered over the fish, and a croissant-textured brioche comes on the side. A stylish plate that showcases French culinary detail and clearly evident technical skill." - The MICHELIN Guide