French
With the opening of his own restaurant, the owner-chef changed direction, pursuing classic cuisine. He insists on hand-done, eschewing electrical appliances, and carefully preparing, for example, his chicken mousse and vegetable purée using a pestle and mortar. The set menu consists of small appetisers that accentuate the flavours of the ingredients. Dishes include roast flounder with beurre blanc sauce, and shiogamayaki baby Bresse chicken.
* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.