As its name suggests, this restaurant run by Franck Putelat is based on the four seasons. Brasserie classics are unapologetically reworked: œuf parfait en meurette (egg in a red wine sauce), calf sweetbreads with peas à la française, moelleux au chocolat. The ingredients are of high quality, the techniques are spot - on: it's a resounding success.
- MICHELIN guide inspectors
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