Anna Arapova

At first I was a little set back by the old-fashioned design of the dining room, where colors do not really match and the decor is eclectic in style. However the food was really good. We had fois gras and saint Jacques for starters - excellent! Then pigeon and sea bass - very good, however the sea bass was served with chestnut and carrots, quite “earthy” flavors that do not match fish well in my opinion.
The service was high level, although Philippe - the maître d’hôtel - seemed a bit tense all the time.
Overall it was a lovely dinner and an example of human experience, we felt the hard work of the chef and of the front staff.