Memories of France. The creamy delight of foie gras and the sea-scented essence of oysters. The elegance and power of Pavie Macquin’s Premier Grand Cru Classé in Saint-Emilion or perhaps the intensity of Serge Dagueneau’s Pouilly-Fumé from the Upper Loire.
As the aroma of freshly baked baguette fills the room, the champagne cooler finds its place on the lovingly set table. Nearby, the elegant and charming melody of the French language dances as the server explains the menu. Cozy gatherings in an atmospheric and unpretentious ambiance. Truly French – just like the frog legs in parsley jus, the lobster with tarragon, the Charolais beef in veal jus, and of course, the Tatar au couteau.
Wonderful memories translate into a first-class culinary experience.
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