White tablecloths and fresh roses emphasize the restaurant's innate elegance. A sophisticated waitstaff brings you complimentary hors d'oeuvres as you choose from chef Jean-Paul Bondoux's creations, which include foie gras, rabbit, escargots, chateaubriand, côte de veau (veal steak), and wild boar cooked in cassis. The fixed-price menu is more affordable than à la carte selections. Sit in the wine cellar for a more intimate experience.
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