Textbook French fine dining from @lallement_arnaud at @assiettechampenoise . The representative restaurant of the region it has held ⭐️ ⭐️ ⭐️ since 2013 .
As with most tasting menus over the last few weeks the journey starts with a scallop . Here the utterly perfect mollusc is balanced with a variety of cabbage preparations, the slight bitter note of the cabbage pairs well with the scallops sweetness .
Mackerel was the dish of the day , an amazing crust on the skin while the flesh remained raw , a plum sauce , a wild prune jelly and a mackerel bone cream worked in amazing harmony , Unami and sweetness .
Brill is a terrific fish and is rightly served very simply with a champagne sauce and roasted onions .
Roe deer is served in a little tournedos with foie gras , and an accompanying piece is grilled on the binchotan . Braised treviso and a rich venison just complete the dish .
Cheese service is a highlight with plenty of regional options .
Dessert is all about hazelnuts , a souffle pancake hybrid with stuffed with hazelnut chiboust , simply served with vanilla ice cream and a praline foam .
Assured confident cooking in a beautiful venue , the food here is less about bells and whistles and more about terrific execution. Love it !
