"This Japanese chef with a brilliant track record proposes French cuisine that demonstrates remarkable precision and is made with fine produce (sea bass, scallops, langoustine, morel mushrooms) and represents good value for money. The roast rack of Lozère lamb, celeriac purée, lemon condiment and reduced lamb jus was a stand-out dish. Highly attentive service and a refined and light-filled setting." - Michelin Inspector
