Julieanne M.
Google
Someone had boasted this restaurant as being Michelin star quality and so my husband and I were intrigued to try. Overall, there experience was nice, but there is much much much to improve to be considered truly fine dining.
The atmosphere is nice, with good lighting, pleasant tables and appropriate level music to enjoy a proper ambiance. The plating was exquisite and the presentation lovely.
The servers were nice, but not quite natural for the setting. A surprising and disappointing factor is that despite being "fine dining" or a French restaurant, there was not English or French menu available and the translations for each dish were not totally accurate or enjoyable to be required to listen to in order to decide. Unable to properly understand the dishes in such a restaurant was a major mark against the establishment.
The wine pairings were delicious, although all options leaned on the sweet side, even the dry pinor noir which was overpowered with the cherry flavoring masking any balance of wood.
The champagne was delicious, but again, on the sweet side. It was a perfect aperitif, and all wines were nice, simply noting all options lacked a full balance od dry to sweet when taken as a set.
The tartlett appetizers were quite nice. The beet, raspberry,wasabi selection was truly a symphony of flavors in the mouth. The tuna was very good, although the sauce was overly creamy disrupting the balance of the bite.
The foia gras was lackluster, perhaps the worst I've had in any fine dining setting. The sea bass was dry and overcooked and bland in flavor (although my husband ate half of mine and said his was much better so perhaps mine alone was poorly prepared).
The beef dinner was cooked well but the quality of the meat left much to be desired. Despite being slow cooked for 24 hours, it lacked tenderness or flavor of truly quality organic livestock from specialty farms, certainly a quality I expect in the main course.
The desert was delicately prepared and presented.
I see what this restaurant is trying to do and it is nice to have such an option in this region. Much work is to be done to be considered a 4 or 5 star selection though.
Update after owner reply: My review was mostly objective with many postiives balancing some objective and some personal opinions.
I did mention that I did not care for the sea bass to the waitress. What good would continuing to communicate my displeasure do when the main course arrived? There were no comments or otherwise offered to correct the dish after I communciated that it was dry. And as I mentioned, I quite liked the wine, mentioning twice that it was delicious to me personally (although after tasting the reisling, we did decide not to order teh recommeded selection) I am objectively commmunicating that the selection as a whole was sweet as it might be good for other wine lovers to note, and for the restuarant to take into account - perhaps the wine sommalier is unaware of their choices being on one sweet side and for a fine dining establishment, I would expect feedback made objectively and with respect to be received and noted. You are welcome to receive or reject my review, as is your choice, yet the defensiveness in reply tells me the quality of the establishment would not increase.
I stand by my review, the experience was nice, nothing more.
