"Wholehearted and dedicated, Cyril Molard aims to ensure that the diner enjoys their meal as much as a child devouring an ice cream! Every detail has been endlessly pondered over and then fine-tuned in this cosy, trendy establishment. Creative side dishes set out to showcase the flavours of outstanding produce. The chef may add whoomph to a dish with subtle additions of tangy acidity. When he cooks asparagus, you can be certain it will be the best you have ever tasted. The fish is cooked to perfection and the succulent side dishes are paired with sauces that err towards the classical in a bid to shine the spotlight on the main ingredient. Examples include a succulent fish stock made with red wine that accompanies a pithiviers (puff pastry pie) filled with ultra-fresh scallops and aromatic truffles – a match made in heaven! Molard and his team occasionally pop out to the dining room to see how diners our enjoying their meal and to chat with them in a casual, good-natured vibe. Apparently sticking your tongue out is an insider code that means you’re enjoying the meal!" - Michelin Inspector
