This palace was one of the favoured haunts of the Spanish court. The brasserie, with its menu created by Marc Haeberlin, is highly enticing, featuring dishes such as pâté royal en croûte, goose foie gras, and a mousseline of crayfish from Lake Geneva. The many dishes (sole, veal ribs etc) carved and prepared at your table add a final flourish to the dining room. A truly chic experience.
- MICHELIN guide inspectors
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