Ma Langue Sourit

1820

With each passing season, Cyril Molard and his brigade excel in transforming top quality ingredients into memorable dishes. Among the well-practised ballet of appetisers, we were struck in particular by the shellfish flavoured with lemongrass oil in a coconut milk broth. And sumptuous is the only word that sums up the langoustine, sometimes pan-fried and seasoned with buckwheat, sometimes in tartar on a lobster royale and accompanied by a good caviar. Each dish is plated up with intricate detail. A feast for the eyes and a concert of aromas, each more appetizing than the other and resolutely keeping their promises once in the mouth. Your senses are awakened, titillated by the perfectly mastered seasonings, the combinations of textures and the sometimes daring sauces. The cellar book reflects the image of the establishment, with pleasure on every page, and to help you find your way around, the sommelier Anthony Masson is only too ready to share his passion and to guide you. A smile lingers on the mouth long after this exceptional meal where audacity is expressed in each plate, which is always presented meticulously by the chef himself or one of his team members.