Matz Nilsson
Google
From the start, we felt so welcome, and well taken care of. We were served a very tasty Gazpacho before we even ordered anything. I had a trio of meat, and the boudin noir was superb, perfectly cooked and really creamy inside, and together with the pieces of cooked apple on the side, wonderful.
Little did we know it, but the best was yet to come, a 64% Chocolate Moilleux with a runny raspberry middle. It was divine and certainly one of the best dessert we have ever eaten. It is worth a detour just for this dessert.
This chef knows his stuff!