Ma Langue Sourit
18,520

Once again, the meal was a voyage of discovery. Starting with the colours, light and comfort of the lounge, right through the kitchens to the table, and continuing with the warmth of the welcome and service of an establishment of distinction with just the right dash of humour and delicacy. Next come the plates prepared by chef Cyril Molard, who has the art of delegating to his chefs the explanation of each dish at the guests' tables, adding a sense of immersion to the experience. At the base of each recipe is a great product, magnified by an army of other preparations filing past in a perfect synchrony of taste and balance. The abalone, magnificent in terms of texture, iodine and delicacy, refreshed by a harmony of three plant elements that add finesse and explosiveness. Melt-in-your-mouth langoustine, the sesame adding crunch and the beetroot an earthy texture. Foie gras, wonderfully crispy and silky at the same time, delicately flavoured with rhubarb. And let's not forget the final act with the calisson, which changes fragrance with the seasons but never in loses its gustative qualities, freshness or talent in the hands of a memorable pastry chef of the year 2024. A destination worth travelling for alone, and that goes that extra mile to offer very nice wine pairings.