The astute chef has over 25 years of experience and was brought up in a family who owned a dried seafood business. His shrewd insights on sourcing and preparing those gourmet ingredients are reflected in the menu. The speciality roast whole suckling pig with pearl barley and black truffles needs pre-ordering. Scrambled egg with lobster and caviar is another highlight. The windowless dining room is nicely furnished with rich wood accents.
- Les inspecteurs du guide MICHELIN