Ma Langue Sourit
18,520

While some of the items on the menu may raise an eyebrow, Chef Cyril Molard sends out dishes that fill our eyes with wonder. He combines top-quality ingredients in marriages straight out of an imagination as creative as the animal paintings that adorn the dining room. Here, lobster meets beetroot, blackcurrant and cardamom for a dish that is as surprising as it is delicious. A little further on, a fillet of wild turbot, topped with classic brown butter, is paired with a crisp and fresh preparation based on raw kimchi. The chef has a taste for risk and shares it with his guests, from the appetisers to the petits fours. The pastries also perfectly embody the house style, with divine bites such as the unforgettable tarragon marshmallow or the crunchy ball filled with a combination of radish and cumin. Amazement and indulgence await at this constantly evolving establishment, which also suggests successful non-alcoholic pairings and even a hybrid menu for cautious gourmets. The quality of the service is on a par with the chef's cuisine.