"Formerly maître d' at Au Crocodile, the owner of this place officiates in a contemporary and elegant setting that beautifully sets off the refined cuisine made with first-rate ingredients. The surf and turf-inspired "choco-beef" tartare with Kristal caviar and quail egg may be one of his most original dishes, but that's no reason to pass over the crêpes Suzette prepared in time-honoured tradition at your table, accompanied by vanilla ice cream made to order – delicious." - Michelin Inspector
