With its view of the Grand Ducal Palace, by stepping into this listed building where everything is thought out for the comfort of the customers, you share a piece of its history. We took our seats in one of the romantic dining rooms, pampered by the attentive front-of-house staff, while a generous wine list was left in the expert hands of Olivier Schanne. Chef Johan Félicès distils the best recipes of chef Thierry Duhr. For example, a pressed grilled aubergine with red tuna and chickpeas, a real burst of summer freshness, preceded a creamy risotto with asparagus and mushrooms, morel juice and crunchy parmesan slivers. Sweet classics such as the magnificent profiteroles glazed with Bourbon vanilla and Valrhona hot chocolate sauce brought this meal to a gargantuan close. A classic cuisine revisited and well anchored in its time.
