Enjoyed a very nice meal here, the foie gras is very special here, sautéed in butter and served with pear and what appeared to be fig jelly. The texture was amazing as this delicious morsel melted in your mouth. Escargots are also good served with mushrooms and olives.
For main courses our family got the venison, duck breast, hangar steak, and lamb. All were cooked well, the most notable dishes were the duck breast which was cut in nice thin slivers packed with flavor. The venison was served with chanterelle mushrooms they were excellent, had a woodsy flavor and firm texture that absorbed the flavors of the venison roast gravy. The lamb was served over fingerling potato’s that we’re cooked to perfection as well.
Dessert were notable, especially the creme brule that is served warm with a crunchy but not rock hard crust and was made with lavender from the bistro garden. We also had a delicious tres leches, and flourless chocolate cake.
This is our second visit over the years, the $300 dinner for 4 precludes coming more often. But it’s an exceptional restaurant for special occasions.