Yoshinori Morié's latest born is already sparkling in the culinary firmament. The Japanese chef regales us with his refined, vegetable - based, aesthetic cuisine, presented as a seasonal menu. For instance, tartare of milk - fed Corrèze veal with cauliflower, or monkfish with lotus blossom and mushrooms. So many unabashed odes to elegance and taste. Excellent set lunch menu. A real winner.
- De inspecteurs van de MICHELIN Gids