Beautiful place. The food is absolutely amazing, with every dish being pleasant and cooked to the highest of standards. Must try the Bibendum egg and the duck jelly topped with caviar. Dessert must be the chocolate soufflé.
Claude Bosi will undoubtedly get his long awaited third star very soon.
![5]( "Recensione")
This is a true hidden gem that deserves to be kept as a personal secret. Nestled behind thick walls and surrounded by a postmodern glass palace, this stage for savior vivre captures the essence of celebrating life. Upon entering the restaurant, a sense of tranquility fills the air as each patron floats on their own island of contentment. The service is nothing short of fantastic, with attentive staff who make you feel truly taken care of.
The decor of is meticulously curated, perfectly aligned with the spirit of "Bibendum." Shades of blue and mesmerizing interplays of light and shadow create an enchanting ambiance that enhances the dining experience. Far away from the sweaty, route National. Instead, you are treated to an exclusive culinary journey that avoids excessive frills and surprises the palate with the innovative wizardry of the kitchen.
The cuisine is truly sublime, offering a noble and unconventional taste experience. The chefs' mastery is evident in every dish, as they skillfully blend flavors and ingredients to create a symphony on the plate. For the ultimate indulgence, I highly recommend trying the lunch menu. It is a true feast that will leave you in awe. Chapeau
Dining at the Oyster Bar: A charming space for an absolutely delightful meal from start to finish.
Started with a very dry oyster martini. Moved on to a selection of oysters paired with a reasonably priced bottle of Alsatian Pinot Blanc.
For starters Tomato salad and Crab salad. Both delicious, although they were best when combined.
Mains: an absolutely outstanding crab orecchiette that we know we'll be craving for a long time to come. And a very nice shrimp burger that failed to delight only because the hash brown on there really adds nothing but gummy heft. The accompanying fries were mostly little fry pieces rather than nice long fries.
Finished with a perfectly executed crème brûlée, a very satisfying cherry clafoutis, and a glass of Sauternes.
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