"The chef’s attention focuses on spices, herbs and fruit. These are used freely in everything from appetisers to dessert. Foie gras offerings drive home the concept with creative use of fruits and spices. Millefeuille and tarte Tatin are prepared with a playful spirit. Only a chef who apprenticed in Périgord, famous for its foie gras, could imagine dishes that are this much fun." - Michelin Inspector
michelin.com
