We had to try the star of the city. The welcome is courteous, the surprising decoration but that goes well with a creative cuisine. aperitif, various very colorful mouths. Inside, zebra tomatoes with some caviar grains, the well-presented set, in dish rednets, red peppers crustacean sauce then in dish veal with mushroom purée, veal juice sauce. then cream of epoisse and frosted cassis. bauble-shaped dessert on sandy paste. meal accompanied by an excellent saint aubin served by a friendly sommelier. the dishes are very colorful, the kitchen is tasteful and creative and the whole should have been on top if there had not been a big failure in the course of this menu in service. Indeed big wait...
When I read a few comments before mine, I say that this poor franc is the reflection of our current world. rot! We had the chance and privilege of having a place in this restaurant that deserves its star. a discreet and efficient service, the quality of the dishes and the refinement of porcelain rarely equal in other establishments. (and yet we have some comparison elements that you can see on my tripadvisor page). This dish sublimates the chef's dresses. it is obvious that we do not like everything in a restaurant of the floor to the ceiling and fortunately otherwise life will be sad and fade. Don’t forget !!! a restorer sacrifices this life and in particular thousands of hours of work to a...
I'm surprised, too, when I read some opinions. a great leader in a refined setting. in addition to a pleasant service, a beautiful dish, original dishes, small attentions, have I read pretentious? I'm just saying, and let's talk about cooking! It's fine, perfectly cooked and seasoned. And it's so beautiful. So it’s expensive, but when you know how much it costs to turn such a restaurant (quire at michel threegros, which is its main source of profit, certainly not the restaurant)!, and then when you book it so you know .... for us an excellent time, friendly and greedy, thank you for the welcome, we will make it for sure.
I rarely give my opinion but it's definitely a restaurant worth a visit. The setting is modern, tastefully decorated. The staff is very professional and knows the dishes and cheeses perfectly. I have rarely seen the preparation of dishes with so much delicacy on the harmony of colors matched, including with the dishes. The flavors are there. It is absolutely necessary to try this experience for those looking for non-overrated stars. If there was one point of improvement it would be the staff uniform but that is a detail.
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Superlative experience, food, service and environment at the highest levels suitable for a starred restaurant, very rich cellar, all a stone's throw from the Abbaye de Saint Philibert, the Ecrin menu chosen by us is varied, rich and abundant, the Epoisse dish with the two versions of the cheese it was a wonderful surprise; the service was impeccable and carried out by qualified and kind staff, the environment was pleasant and quiet Service: Dine in
Service de qualité avec du personnel très aimable. Bon repas avec des produits bien travaillés. Joli locaux, propre. Ambiance de qualité mais qui n’est pas « trop guindée » qui est appréciable. Food: 5 Service: 5 Atmosphere: 5 Meal type: Dinner Price per person: €70–80
Bon mais si vous avez faim passez votre chemin. J'ai mangé une quenelle trop léger en quantité et un dessert très ligt. Il faut arrêter avec ces quantités minimaliste qui ne justifie absolument pas les prix. Food: 3 Service: 4 Atmosphere: 4 Price per person: €80–90
pleasant reception in a renovated room. a very beautiful performance of the leader who deserves his star. a small flat on a lover with a charolais beef, insipid and uninteresting, and that makes shade to the rest of the meal. good ideas but some dishes lack peps
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A quality house without a doubt. However, an exaggerated event price is observed for a flute of champagne (very average) Service: Dine in Meal type: Dinner Price per person: €100+ Food: 3 Service: 3 Atmosphere: 3
excellent preparation and presentation of food combined with a mixture of well-chosen burgundy wines. the atmosphere in the modern restaurant is relaxed and elegant.
Veau De Lait Du Charolais Yaourt De Foie Gras Comté Confiture De Tomates Vertes Verveine Citron Vert Pommes Granny Smith Champignons Bruns Girolles En Pickles
Féra ‘Pêche D’eric Jacquier’ Marinée Et Fumée Carottes Printanières Cuites Et Crues Miel De Pissenlit Ail Des Ours
Asperges Vertes Grillées Crevettes Impériales Mayonnaise Chaude D’orange Sanguine Garum Et Charcuterie De Thon
Soufflé Chaud Fraise Gariguette Compotée Consommé Sorbet Cocktail Gin Vanille Menthe Gingembre Verveine
Mise En Éveil De Vos Papilles Autour De L’escargot Jambon À L’os Ail Noir Cresson
Volaille De Bresse Echalote Farcie Navets Marinés Au Cassis Amarante Soufflée
Poitrine Et Cuisse De Pigeonneau Eclats De Cazette Du Morvan Figue De Solliès
Rouget Petit Bateau Poivron Rouge Tagette Fenouil Soupe De Roche En Emulsion
Soufflé Chaud À L’abricot Bergeron Granité À L’eau De Rose Sorbet Abricot
Soufflé Chaud Rhubarbe Ou Pêche De Vignes Sorbet Shiso Vert
