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Establishment proposing a kitchen orchestrated with several hands from the products of the moment.
Mystery Cuisine deserves his name. Entering this facility, open only in the evening, is changing world. Only three tables, to welcome the adventurers of the molecular gastronomy in an intimate way. An orchestrated kitchen with several hands: Thu Ha the Vietnamese, Edouard French and Alberto the Italian and his famous infusions without forgetting Norbert, the sommelier, and John the hotel master. All their creations prove more surprising than others. There is no map established, the chefs play with the products of the moment. No creation leaves your palaces insensitive, including the pan-fried foie gras and red fruits with balsamic vinegar to the orange . The rossini of blue lobster to citrus fruit strewn with algae from algae to olive oil is even more puzzling but not as much as the raviole of veal rossini to noires black truffles. This is an address to try, to explore to understand how far the kitchen can go.
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