We went twice in January 2013. The food is exquisite, so is the wine. The serving was very innovative - I shall not reveal too much here... I had a "soupe poularde", with an egg yolk. They poured hot soup onto it slowly - at the table - so the yolk cooked in the steamin hot fluid. The colour scheme is subdued - I have seen this in other gourmet restaurants as well. it gives peace and focus on the food and drink. Wonderful, comfortable chairs. The service was of course excellent, lovely young ladies in some specially designed (?) black, short dresses, both sophisticated and sort of sweet. When will they get a Michelin Star?