Wanjing Tan
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Ordered VEGGIES for starter: believe main ingredient was seaweed; never knew a salad could be done this way - seaweed and roasted thin asparagus rested on creamy vegetable purée - with sea salt flakes adding the salty kicks, and capers providing another layer of nuanced refreshing bursts on the tongue; truly amazing. My main was seared duck fillets (something CANARD, pardon my French, or lack thereof): duck fillets were sliced to just a nice thickness and size, where it was easy to consume , so I liked that a lot. Plus the duck fillets were so tender their textures were almost like medium-rare beef; the two small roasted carrots layered on top of the dish were genius - they and the carrot puree - added a gentle sweetness to the taste buds and complimented the ducks so well. SO DELICIOUS! And last but not least, the staff were super professional and friendly. Definitely a great place to enjoy excellent dinner and unwind (with the regional red wine, from Sud Ouest, and white wine, from Languedoc).
Note: photo of the appetiser was attached.