A chef who trained in several Ducasse establishments is at work in this genuine gourmet bolthole. Mathieu Lévèque creates up-to-the-minute, ingredient-led cuisine and accomplishes nice work with his jus, sauces and condiments. The flavours are well defined, a case in point being the suckling lamb with peas and morels. An ambitious restaurant that looks set to continue to cause a stir!
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