Postkutsch

1420

Forget plush. This is quite simply lush! In the kitchen, Lionel Delval takes care of that with a slab of pikeperch with a crispy skin, taken to new heights thanks to a touch of smoked haddock and a heavenly red wine and spice sauce. As for the restaurant’s owner, Claude Magnin, he takes charge of the highlight of the show, his cheese trolley. Not only is the selection pantagruelian, but the maturing of each cheese is a masterpiece of near perfection, thanks to his knowledge and the expertise of Frédéric Van Tricht. A heart-warming address with which it is well worth getting acquainted.