This restaurant has been awarded 2 stars in the Michelin Guide, so expectations were high among our group. We were given a prix fixe menu of several courses. There were so many different courses that I will try to highlight the best or most surprising.
A pea soup with a pea puree, a pea consomme, and actual peas. Interesting presentation, and very pea-y. (I like that word, ha ha)
A fish mousse with a thyme cream sauce. This one was very simply presented and unadorned with any color or texture whatsoever. For a chef to make something so plain in these times shows either laziness and unimaginativeness, or it shows guts. In this case it was guts. This dish was so aromatic and flavorful, and the texture was fantastic.
Another soup with girolle mushroome and a foie gras cream. The fois gras was not overpowering, quite subtle.
A tomato "tartare" made to look like beef tartare, with anise flavor and microgreens, and also a frozen slab of tomato water on top, which you busted through with your fork to get at the lovely tomato below. It was fantastic and quite inventive.
The obligatory cheese course, followed by 3 different desserts, randomly presented to different people at the table. So of course we had to share. We simply passed our plates to the right. All were great, one was a bit fruity without much variety, but still very good.
Then the mignardises came. Oh my. Explode-in-your-mouth cylinders of chocolate with liquors inside. Wow. Other jelly-like things, too many different things to remember!
Our wine was divine, the service impeccable. At times there were 4 or 5 people attending to us. (we were a party of 10) I highly recommend this restaurant if you ever get a chance to be in the French Alps! read more
