"Wholehearted and dedicated, Cyril Molard aims to make the diner drool over their meal like a child with an ice cream! Every detail has been pondered and puzzled over and then fine-tuned in this cosy, trendy establishment. Creative side dishes set out to showcase the flavours of outstanding produce. The chef may add whoomph to a dish with subtle additions of tangy acidity. When he cooks asparagus, you can be certain it will be the best you have ever tasted. The fish is cooked to perfection and the succulent side dishes are paired with sauces that err towards the classical in a bid to enhance and showcase the main ingredient. Examples include exceptional duck smoked in hay served with a powerful gravy and subtle side dishes such as a ravioli of celeriac, stuffed with risotto and white truffle. Truly fascinating! Cyril and his team occasionally pop out to the dining room to see how diners our enjoying their meal and to chat with them in a casual, good-natured vibe." - Michelin Inspector