My friend Pascal and I both had the boneless short rib with smoked cheddar gratin. The chef showed great technique to elevate a meaty dish to something light but still satisfying. The presentation was simple and elegant. The smoked cheddar gratin was made of potato and celery root, shaped like a small round pastry, and its texture was just perfect: not too soft or too mushy, proving some contrast to the tenderness of the meat. The wild mushroom jus added a layer of flavours to the plate. I could not wait to come back here to try the other dishes.
This looks so good!!
Yes! And the price is good… Smaller portion but perfect for lunch. We asked for some extra bread and the bread was really good.