"excellence is an art or to be more precise a series of brush strokes, feather strokes, notes on a score, blending of flavors, in order to arrive at a result that creates emotion, or even emotions. the dishes of the garden of the arts meet this definition (very personal) that I make of artistic excellence. everything during our lunch was perfect.Starting with the places. The former cloister of the order of the trinitaries dating from the 19th century, this restaurant has invested a part of it (the left wing) and the garden for its terrace. the cloister was preserved, fortunately. ogives, vaulting keys, dry stone walls, wing opening, everything is still visible. the openings have been elegantly closed by industrial windows that enchant the form of the openings. Certainly, the floor was rebuilt, but with beautiful slabs of a gray pulling on the clear, marrying the clarity of the walls and the ceiling. On the walls, modern paintings decorate the room, confirming the name of this address. Moreover, the owners had the excellent idea of not installing luminaires by piercing the vault. there are some wall wall wall lamps and lamps projecting their halo directly on the walls to bring out all the light of the stone. no blinding light, no too fiery atmosphere, a beautiful balance of tables with wengeal color tray are clean and large. They are also well spaced, and erected in simplicity but always with great elegance. The menu makes a beautiful share of pasta, even if only two dishes are meatless. Coasters are also on the menu, as well as salads and fish. all without offering a choice plethora, thus ensuring a house kitchen put on the fresh. I was tempted by cream pasta with truffles and mushrooms. the pasta is maltagliati, in the form of broad ribbon. The plate that was brought to me was hot, very hot, which allowed me not only to eat warm, but which is more to enjoy a sauce that didn't take on my plate. I felt the truffle perfectly in the sauce (less mushrooms.) I soaked fresh and very crispy bread in, a mouth equation combining chewing and flavor. I added good quality parmesan, not too salty. a this title, a little ramequin had been given to us. in view of my consumption of parmesan with pasta, I asked for a bigger one, which did not pose any difficulty. Between a sauce with delicate flavors, a hot dish, a more than honourable quantity and pasta al dente, I can write to have eaten one of my best dough dishes. The same is true for my wife who chose the pasta to the bologna. Naturally, the sauce was home. The meat was chopped in all small pieces, it smelled well the tomato and the herbs of provence. the rosemary branch and cherry tomato were there to remind the composition of the sauce. There, too, the quantity served was generous. Moreover, the dish was beautifully erect in the form of dome. It was a pappardella, but I didn't see the difference with the maltagliati.To finish lunch, I took a tea. I discovered a brand: folliet, brand to hotels and restaurants. It is a French company created by the friars folliet in 1880 in Chambéry. the garden of the arts loves uniformity because everything comes from this house: cups, teapots, sugar, biscuits speculoos. This ensures consistency and maintains elegance in service. Nothing's devastated. tea was good, and the teapot was well filled. I was able to fill almost two cappuccino cups. My wife ordered a coffee, good and served very hot. Our lunch came back to 46,60 euros. Of course, this is not given but what pleasure to eat in such a qualitative way. We couldn't take dessert because the dishes were hearty (and the desserts are as much.) we were welcomed in a very cordial and smiling way. the waitress asked us if everything was going well during lunch and it didn't have to relaunch to get the note and pay. precision being made here that this restaurant accepts dematerialized restaurant-restaurants.Even if the accuracy is useless in view of everything I have just written, I strongly recommend this address."
