In this villa with its very elegant decoration, comfort is not a word that is bandied about mindlessly. The beautiful silverware is rivalled only by the delicate tableware to allow you to enjoy the refined cuisine of chef Julien Lucas in the best possible conditions. The appetizer in a large ceramic egg containing grilled avocado and a pistachio sorbet immediately titillated the taste buds. This was followed by a raw langoustine tartlet flavoured with rhubarb and vanilla, a fresh and original combination. The classic sweetbread, the house specialty, made its appearance under a veil of coffee and Piedmont hazelnuts, a treat punctuated by rich Robuchon-style mashed potatoes that do not skimp on the butter. After some surprisingly peppery strawberries with lovage, the grand cru chocolate centrepiece left its mark on a beautifully crafted dinner.
