The renovated premises, the original character restored to its former glory, and the restaurant's Roaring Twenties-inspired decor immediately put you in the mood for the experience to come. The dishes prepared by young chef, René Vogl, are clearly inspired by the subtle elegance of his mentors. A series of tantalising amuse-bouches was followed by a vegetable dish featuring celery, pomegranates and Piedmont hazelnuts that managed to be dainty yet dazzling. The lightly seared langoustine, carefully seasoned and served with a carrot and sweet potato mousseline, delighted the foodies among us. We were struck by the attentive service, the beautifully decorated terrace in summer and a selection of waters for aficionados to try. Two well-deserved toques for a young chef whose repertoire is already full of flights of fancy.
