Yves B.
Google
Since its renovation, the restaurant is much more elegant and closer to the idea of a luxury hotel, particularly for customers accustomed to this type of establishment in the Gulf countries, Asia, or the United States. The service is excellent, professional, courteous, attentive, and empathetic without being overly familiar. The space between tables is also in keeping with the idea of a high-end restaurant, whereas tables placed just a few inches apart seems to be the norm everywhere else in France. The tablecloths and cutlery are acceptable in terms of color and quality, but the cutlery (design and silverware) is not really up to standard.
Let's move on to the food: the wine list is extremely extensive, with an interesting variety of bottles and prices (they need to stop multiplying prices by 4 or 5 per purchase: you can find the original price in 5 or 10 seconds on the internet, and the difference is scandalous). The starters are undeniably delicious, although for people who haven't come to eat in the literal sense of the word. The pasta deserves to be generous in proportion to its price, not in terms of quantity (otherwise there would be 5 or 6 kilograms per person) but in the sense that the lobster and shellfish have been cut into such tiny pieces that no one would dream of playing with them and you have to search for them like rare gems, which is not fair considering that these Palinuridae are, in principle, what makes the dish interesting, valuable, and expensive. Excellent desserts: the hazelnut ice cream is exquisite: it's like being immersed in a hazelnut forest...
Okay. So, it's very expensive, but we can't complain or we'd go elsewhere, but it lacks the WOW effect, which isn't that far off because the team is definitely great!