The restaurant, like aspérule (sweet woodruff), the pretty woodland flower after which it is named, lacks neither freshness nor delicacy. Originally from Japan and trained in some fine establishments throughout France, Keigo Kimura’s cooking is precise, very refined with harmonious and clear marriages of flavours and textures. A single set menu for dinner.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights