In a discreetly charming setting, chef Xavier Rothe concocts inventive French cuisine served with elegance. His parmesan shortbread awakens the taste buds in a highly palatable appetiser. Diners can tuck into a perfectly cooked pressed duck leg with a full-bodied jus that coats the meat, or a fillet of hake served on a bed of soft, enveloping herb bulgur wheat that absorbs the rich beurre blanc sauce. The carefully-sourced ingredients are highly appreciated while the service is professional and attentive, creating a sense of serenity.