We have been here a few times and it always amazes me how a Michelin starred restaurant can survive so far out in the sticks. The food is always good and Xavier the sommelier is really what makes the place, he's knowledgable and his English is immaculate and he can even crack jokes in English. The wine list is fabulous and he doesn't often make a wrong choice in advising on the right wine for the food. My only complaint would be that they don't change the menu often enough. Usually it's the same main ingredient with different flavourings which I feel is a bit lazy of the chef. The amuse bouche are always to die for though.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.