LUCKY PALACE

A restaurant and, above all, a bonhomme as you have barely crossed… Kuan Lim is Chinese, it's this cuisine he offers at Lucky Palace. He's the boss, but he always keeps an eye on stoves and pans. Of course, his restaurant has received a few awards (listed in the top Chinese restaurants in the country, etc.) but his passion is good wines. Its card is literally impressive, the entire globe is represented there; he knows all his vintages. Rosé champagne Taittinger 1995, little Bordeaux at 25 US $, Italian dry white, Basque wine and of course some of the best value/price ratios of American domains (Washington is very surprising). He likes it, he loves it. Its leitmotif: " Good food and good wine are an integral part of the wellbeing. He could talk about the hours. Wine prices include the import but remain affordable due to quality. The quality of his kitchen (test duck on greens toast or green curry shrimp) as the originality of his cellar (certainly the best of the state) makes no doubt: On Sunday evening most of the great chefs of the city are being served by Kim.