"we have booked here dinner as something from an impromptu way on our food-centric trip to france. After we spent a week with michel guerards kitchen, we were a little careful whether this restaurant on the same. could provide flat or not; as it turned out, our thoughts were completely unfounded as the kitchen is excellent here. the restaurant itself is right next to the sea and is in a contemporary, luxurious style with a lot of subtle reference points to a nautical feeling throughout. the service style is relatiw relaxed and friendly in contrast to some paris restaurants that makes for a refreshing change. the cellar here as you would expect is very impressive and interesting also offers a selection of bottles from outside france. besides the wonderful weeping there is a very extensive selection of spirits to find, including a few offers from drc, which are always a nice way to round off the dinner. there is the possibility to follow a la carte or on the tasting menu route. when you go to a restaurant for eating (instead of saying above all the social aspekte), then I never understand why you would not want to cook, who must know the food best to choose the way they follow. If they want to get the best from any fine restaurant, then they trust the cook and let them present their vision to them. just order a few dishes a la carte will never represent the complete picture, so seems to do a little of a meaningless thing. why do they not want to taste as many dishes as possible and enjoy the entire spectrum offered? personally, and this comment is not specific for this restaurant, I would remove a la carte options as they end up with customer order a few dishes and complain about the cost, while a tasting menu offers the full trip, not only a few quick stops enroute. unnecessary to say, we have enjoyed the longest tasting menu and actually added on a teller! the quality of the kitchen was exceptional, and the construction of the dishes was very thoughtful and intelligent, but the chef has managed to avoid rethinking the dishes and thereby illuminate the main components and are improved by the multidimensional guides. the whole experience felt very generous, what is exactly how a gast should be made to feel. we had lucky to meet the cook, and like all the best cooks, he has a lot of demut and is grateful for the patronage of his customers, not the other way around. the same customer-centred setting is also shared by its co-owner business partner. the most surprising dish was what we understand most, a dessert that contains smoked squid. in the last decades or so, there was a general trend to hearty desserts, with which I mean the use of vegetable or vegetable aromes in dressing that are not what one could call traditional desserts. After reading the menu description here, it looked like this could be another example for this genre, in which did fish and zitrus in a dessert looked like an obvious recipe for catastrophe. what had actually arrived over extraordinary in relation to the balance of the aromen, as there was no question that this was a sweet dessert, but it had a fine and perfectly harmonious background note of the meeresschmokiness. it worked perfectly, although all boxes that would lead to disappointment in the rule. this dessert was the perfect illustration of how good the kitchen is here. at the end of the day I would like to enjoy as a customer simply beautiful dishes, and that is what makes christopher coutanceau so good. his passion for the sea shines in all his cooking art and supplies delicious food, of course after the cursor. It is easy to see why this restaurant was awarded a third star, this is some of the most exciting cooking I enjoyed, and we cannot wait to taste again in another season."
