L'AO - L'Aigle d'Or
"A young generation has brought a zest of modernity by way of more contemporary plating techniques and recipes (octopus with miso broth, or braised breast of pork with bbq-style jus and chimichurri…) all the while continuing to celebrate regional traditions (brawn, frogs’ legs, game etc). Practical rooms for overnight stays." - Michelin Inspector
