Two dining floors, open kitchen on the upper level allows you to watch the four cooks manage a multiple course menu in the kitchen of the charming 17th century building. Downstairs, not in the cellar, where you can start with cocktails, the lower level tables offer a bit more privacy in a vaulted stone room.

My six course meal served at a tiny bar in the lower level was  very impressive: delicate salted radishes, mouth size crab bites combined with dry cherry and toasted buckwheat and grapefruit nibbles, asparagus with oyster roe beurre blanc, accompanied by breaded and steamed oysters, a delightful contrast. Filet of sole and fingerlings roasted over smoked wood, perched on a bed of fava beans floating in a foamy cockles emulsion, roasted free range pigeon with a bite of morel infused foie gras. Followed by the always yummy French cheese tasting and triple sorbet treats for dessert. Each course is just enough of a yummy serving, not too much food, it was all DIVINE! The small bar seating was perfect as the wait staff became my confidants and shared interesting wines as well. Make friends in new places, always helpful!

Run to Spring!