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Back to one of my favorites. Now under new management, Chef Laurent Gras took over and put his style already on Saison.
More classical with dishes like tagliatelle with white truffels, a great dish but something which would have been never served in the "old" Saison.
However, Saison still shines with world class dishes like the pink sea bream, the carb and the squab.
9 / 10
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Maurice DiazI went there many years ago, right before they got their third star. Their concept then was "kissed by the fire", and they emphasized luxury ingredients versus layered technique. Now, Chef Gras definitely pushes the flavors and technique much further than before. -
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Nir NNice -
