Above the Lucas Carton restaurant, in a pleasant space with an Art Nouveau decor, new chef Hugo Bourny puts the emphasis on simplicity and flavour in dishes drawn from France's traditional repertoire. Dishes to bring a smile to your face: Apicius duck pâté en croûte; seared scallops, celery, apple-citrus fruit sauce; chocolate flan. A really enjoyable mealtime.
- MICHELIN guide inspectors
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