How to describe a meal that starts with a smile and an amuse bouche that was superb? What followed was one of the best meals I have ever had (best was in Tuscany). The highlight was the pressed duck, with numbered certificate a la La Tour d'Argent, of course. But the appetizer was not to be relegated. An amazingly fresh trout served uncooked, suggestive of sashimi, was sublime. The canard was prepared with flair with my wife and I participating in pressing the duck, good for entertaining the other diners. Dessert and aperitif, both excellent.
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