We were recommended the restaurant by te concierge of the Four Seasons and my husband and I chose the grand menu with wine paring. Every course was presented well and the wines were an excellent complement to the food. In particular we loved the duck liver with red cabbage and apple, the dover sole with cauliflower, guinea fowl with buckwheat and chestnuts and Fallow deer with green walnuts courses. Service was extremely good - friend but efficient. Highly recommend this restaurant for those with discerning palate and willingness to pay for this.
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