This restaurant was its own building, and upon walking in the hostess took our coats and we walked through the lounge to sit in the main dining room, which was spacious and comfortable. It was a very classical French dining room, and it even had a small stool to hold any purses or bags next to the table. It already feels upscale and refined.
These all featured cauliflower with different textures and flavors. The rightmost was a smooth and light introduction to the meal, and it had the slight umami and savory flavor of Parmesan complemented by slight peppery flavor from green onion. The middle soup was delicious, with the extremely thin crisp on top contrasting the smooth, rich, and warm soup underneath. The paprika flavor contrasted really well with the strong cauliflower flavor. The pickled and grilled cauliflower were more pure in flavor, but still nice. 10/10
The cheese bread (left) was amazing. It was crispy and had melty cheese, and the savory and umami of the cheese shined through. The crumpet (right) was equally delicious. It was so soft and buttery, it was almost like eating a pillow. 10/10
The shrimp was so plump, tender, and not squishy at all, which was extraordinary for raw shrimp. It really was the perfect texture of shrimp along with its natural sweetness. Mango coulis was the main flavor in this dish that complemented the shrimp with its fruitiness and refreshing flavor. The jicama sticks added a bit of crunch to this perfectly executed refreshing appetizer. 10/10
The frog legs were tender and meaty, and the intense and almost overwhelming acidity of the sauce financier complemented the slight sweetness and gaminess of the frog legs well. The jamon was also really tender and fatty, but the bean hummus was not very flavorful and mostly contributed texture. The portion size was also too large. 8/10
The lobster was so amazingly tender and had a slight snap texture, which paired amazingly with the soft and meaty texture of the morels. Most of the flavor came from the sauce, which had such a strong vegetal sweetness and umami along with the sweetness of the lobster cream. 10/10
This was a disappointment for a 2 star restaurant. The fish was tender and moist but lacked interesting flavors. The sauce was also flavorless and did not add much. The crisps of the skin also lacked flavor. Well executed in terms of cooking but not great. 6/10
The duck was tender and juicy, but the sauce and lychee garnish made it a bit too sweet. The bok choy was really fresh and sweet, and the leg confit was savory and flavorful, which helped contrast the sweetness of the sauce. Really well-executed, but could have been refined flavor-wise. 8/10
The lamb was so tender and flavorful from the garlic crust. The little pieces of belly were so fatty and melted in my mouth. The asparagus were also really soft and not fibrous at all. The jus and emulsions also added great flavor to this perfectly executed and amazing dish. Really complex flavors with extremely tender textures. 10/10
The contrast between the milk tea ice cream, which had an amazing and unique flavor, and the tart vacherin itself was wonderful, and the merengue instantly dissolved when eaten. This had an amazingly refreshing mix of milky, tart, sweet, crispy, and creamy. 10/10
The chocolate was really smooth and had an amazing flavor, and the crisp and refreshing lemongrass ganache worked really well with the sweet and rich flavors of the chocolate. The flavors and textures of this dish were extraordinarily well-balanced, but the presentation could have been better. 9/10
This dessert was such a nice gesture, and it was also delicious. The crisp on the top was surprisingly spicy, which led well into the fruity and creamy mousse underneath. The mango was a little bit too sour though. 8/10
These had a wonderful aroma of egg and milk from being so fresh. The flavors were also so rich and smooth, with the egg and milk flavors really shining through with a hint of sweetness. The texture was also really soft and fluffy. 10/10
These were nice snacks that lightened up the end of the meal. The fruit snack was tart and refreshing, and the apple was soft and sweet. 9/10
At this point I was getting really full, but the chocolate was a nice finishing touch to the meal. The dark chocolate had a great spice from the ginger, and the white had a pleasant tartness from the raspberry. A very satisfying end to the meal. 10/10
The caneles were truly extraordinary, and it’s hard to describe just how amazing these were. The outside was crispy and crackling, while the inside was light, smooth, and moist. It also had a hint of rum that was not overpowering at all. 10/10
Final Review: Perfect technique combined with creative dishes made the food memorable and mostly perfect. The service also completely amplified the meal, as it was really personal and friendly. The waiter talked and joked with us a lot, and the messages on the desserts were also a nice touch. The barrage of complimentary items was a bit overwhelming, especially toward the end, but also exciting. It was fun whenever they brought more food that we didn’t expect, and free food is always the best. Truly an almost perfect restaurant. 10/10