"Chef Delvigne regularly calls upon oriental spices to add subtlety to his recipes. For example, a saffron sauce adds depth to a stew of megrim and lobster. Spices form the backbone of his cooking, oozing in generosity and free of fatuitous frills. Everything is crafted from scratch and the extensive menu further adds to the appeal. Finally, the casual serene vibe is delightfully contagious." - Michelin Inspector
