The inseparable lovebirds, Caroline Esch in the dining room and in charge of sweet dishes, and Valérian Prade, our Young Chef of the Year 2023, are continuing in the same vein. The modern, girly setting alone reflects the restaurant's name. The ingredients are fresh, bursting with flavour and worked into enticing dishes. We'll remember the crunchiness of the smoked fresh cheese feuille-à-feuille, the roundness and deliciousness of the candied onion tartlet enlivened by a few savoury herbs, or the vegetable croque made with a crunchy, soft waffle topped with melt-in-the mouth trout and spiced up with mustard seeds. A light and delicious potato cappuccino completes the savoury round. On the sweet side, the balance of textures and tastes around lemon, vanilla and buckwheat that characterised the evening's dessert sent us to paradise and back again.