"The open kitchen buzzes all day, but dinner is where this team shines. Oysters, tartare or tuna carpaccio could kick off the meal, but the mousse au foie de volaille, with its delicate tart filled with chicken liver mousse, toasted hazelnuts and an apple gelee, is an auspicious beginning. Sea bream with ratatouille and pistou is simple but well executed, and pairs well with one of their many wines available by the glass." - MICHELIN Guide
