Ma Langue Sourit

18,520

Essentialism! This is probably what best characterises the cuisine of Chef Cyril Molard. He never ceases to surprise us with his culinary evolution, which is reaching a crescendo of finesse and emotion. It seems so simple, but with so much work behind each product, each dish, that it is almost Franciscan: 'greatness in simplicity'. First of all, this perfect courgette flower delicately stuffed with squid and mussels with this incredible play of sauces and textures, the pickled pistil giving a little extra pep and vegetable crunch. But without a doubt, the highlight of the show was the exquisitely cooked ikejimé yellow pollack, its mother-of-pearl beauty rivalled only by the tenderness of the flesh. The small watery notes of the aniseed beurre blanc only reinforced the depth of the dish. But what would a jewel be without its case? A dining room that evolves over time and then a service of great class and without heaviness with the complicity of Madame Molard and overseen by Eric Parachini, relaxed, always pleasant, often amusing but oh so professional. Qualities that make it without question our 'Host of the Year' 2023.