Article and photos by Elena del Valle
Cardrona Valley lamb neck, garlic yoghurt, pea, umami served with Amisfield Pinot Noir 2016
Grilled apricot souffle, lemon verbena
Because I spent most of my trip off the beaten track, on a private Aroha Intrepid tour, my main impression of New Zealand fine dining was derived from lunch at Amisfield Bistro & Cellar Door (10 Lake Hayes Road, RD 1, Queenstown 9371, +64 3 442 0556, amisfield.co.nz, email@example.com, firstname.lastname@example.org), a South Island bistro near Queenstown, where I spent one night. The vineyard side meal was well prepared and well presented, the setting pleasant and pretty. Should I be in the area and in search of a fine dining option I would return, and I would recommend the restaurant to friends and acquaintances traveling to the area.
Kingfish, Horseradish, Cucumber
My travel companion and I had lunch there on a breezy and sunny summer day. It was crowded. The restaurant could accommodate up to 100 guests at lunch and 40 at dinner. There were people indoors and outdoors. All the tables I could see from where we sat in the terrace, thankful for the shade of a large umbrella, were occupied. Our table faced a water feature on one side and a green lawn adjacent to the estate vineyards. Despite a mild chill in the air I saw more than one guest take advantage of the respite offered by stacks of sunhats on the edge of the water feature.
Guests took advantage of the respite offered by sunhats on the edge of the water feature.
This dish included edible “soil”
A shellfish delicacy
We both had the 5 Course Trust the Chef tasting menu with a partial wine pairing and a couple of extra bites sent from the kitchen: Zucchini flower Toasted corn; Amisfield Brut 2016, Amisfield breads; Tomato sandwich Amisfield Pinot Gris 2018; The paua pie, Amisfield Fume Blanc 2016; Kingfish, Horseradish, Cucumber, Amisfield Chenin Blanc 2018; Cardrona Valley lamb neck, garlic yoghurt, pea, umami, Amisfield Pinot Noir 2015; Grilled apricot souffle, lemon verbena. Several staff rotated at our table. Whenever a server brought a dish he or she listed the ingredients. Some staff were friendly although service was sluggish. Lunch was inventive, aesthetically oriented and satisfying.
The terrace where we sat for lunch was popular
A view of the restaurant built with 1,500 tons of Glenorchy schist and railway sleepers
The two story building was constructed with 1,500 tons of Glenorchy schist and railway sleepers salvaged from a deconstructed bridge in Southland. Headed by Vaughan Mabee, executive chef, the restaurant offered seasonal dishes made from one hundred percent New Zealand ingredients. All meat on offer was grass fed, according to a restaurant spokesperson who responded to questions by email. I liked that the restaurant had an organic produce supplier. The staff only bought sustainable species of fish. Everything was made from fresh, never frozen, ingredients, and the only wines on offer were produced by Amisfield, according to the spokesperson. In 2013, Amisfield began an organic conversion, using as little intervention as possible. The winemaker produced two wines of the natural expression: Amisfield Burn Pinot Gris, an orange wine, and Amisfield Pétillant Naturel.
Article and photos by Elena del Valle
Sabrina Schels, my pilot, next to our glider
In hind sight going gliding in lieu of the Mount Cook activities that were cancelled due to blustery skies may not have been the smartest choice weather wise. But, my tour time was nearly over. It was the last day of my Intrepid tour. So Veronika Vermeulen, my tour guide, and I signed up for a one hour Instructional Trial Flight with Glide Omarama (Airport Road, Omarama, New Zealand, +64 (3) 438 9555, www.glideomarama.com, email@example.com).
The entrance to Glide Omarama
On the ground everything seemed fine. It was sunny and warm. The early afternoon sky was bright blue dotted with pretty white clouds. After signing the Glide Omarama release forms in the office we met our pilots, who escorted us and the other fliers in a van to an open field. Each of us would be in a glider with a pilot of our own. A plane would tow each of the four gliders in the field. Sabrina Schels, my pilot, described our German made 400 kilogram glider (700 kilograms with pilot and passenger) and its features. I paid close attention to ensure I followed her instructions. Although she spoke with a slight German accent her instructions were clear and easy to follow.
She asked that I be careful not to hit the glider top with my camera, explaining the top cost the same as a full size vehicle. Later I understood how easy it would be to bang the cover with my camera without meaning to do it. I began to listen in earnest when she explained that in an emergency we would push the top of the glider off and jump. Being trapped beneath the clear cover seemed possible, a thought that hadn’t occurred to me until then. When she pointed to a plastic bag, indicating I should use it if I became airsick, I began to wonder how bumpy the ride would be. She asked me to let her know right away if I felt any discomfort.
In the foreground Sabrina, in the background another glider
Donning a lightweight parachute with her assistance I tucked my cameras on the side of the glider. I sat in the front facing a sea of instruments. She took the back seat. Soon it was our turn. I was looking forward to the flight. The tow plane tug was barely noticeable and in moments we were airborne, moving away as if by magic from our starting point. After she released the towing cable Sabrina began to circle ever higher using thermals to rise. It was a bumpy ride with the glider dipping often and with it my stomach. From where we were we could see for miles. It was beautiful.
The tow plane tug was barely noticeable
In much less time than I would have anticipated my lunch began to dance uncomfortably in my belly. I hoped it would pass, but I had no such luck. I let Sabrina know and she stopped circling. As soon as she did I felt better, well enough to admire the scenery. As pretty as it was every cell in my body ached for my stomach to settle down. I yearned to land. Instead I glanced to either side of the glider, admiring the view.
“Good gliding weather allows us to use different forms of lift such as thermals, ridge lift, convergence and mountain lee waves to operate and fly cross country six to seven days a week,” Sabrina said later when I asked about optimal gliding conditions. Under crystal clear air it is possible to see 200 kilometers into the distance, she explained. “Omarama is especially famous for its huge and powerful waves. We have highly experienced staff which are working for us full time. Some of us have even flown World Championships. Every glider flight is a very personal and unique experience especially tailored to the interests of our clients, as it is a one on one instruction. Not only can we take people up for the first
flight but also train them to become pilots themselves or teach experienced pilots how to safely fly in the mountains.”
I sighed with relief when we landed. In no time we were out of the glider, walking on the grass toward the office, where we each received a Certificate of Achievement with our name on it for the completion of the flight. Any concerns about safety had disappeared once we were airborne. Sabrina’s handling of the glider was smooth and seemingly effortless. She was attentive of my comfort, friendly and patient. I just wish I had been better able to enjoy my flight. Still it was a worthwhile ride and I would do it again.
Glide Omarama was about ninety minutes drive from Queenstown. Although instructions and training were usually provided in English, some of the staff speak German, French, Romanian, Hungarian depending on the season, Sabrina later explained by email.
There has never been a fatal accident on a trial flight in New Zealand, Sabrina replied when asked about safety. Adding, “Gliding is considerably safer than skydiving
Sabrina, a native of Bavaria, Germany has a Masters degree in Environmental Engineering. Flying since she was 15 she had a German glider maintenance certificate, a winch driver’s license, and a New Zealand B Category instructor rating. She loves to fly vintage gliders, she said. At Glide Omarama she worked first as ground crew before becoming a year round Instructor. She loves cross-country soaring and has taken guests on flights over 800 kilometers long.
Our glider was about 15 years old, which she explained, is new in terms of a glider’s life (there are still gliders flying which were built in the 1940s). Children 12 or older were welcome on trial flights and to learn to glide. The company offered wheelchair access.
The company, owned by Gavin Wills, a pilot and former mountaineer, employed between 12 and 15 instructors. Development of the Omarama Airfield began in 1991 for the 1995 World Championships when a group of pilots led by Bill Walker transformed a deserted dust bowl into an irrigated airfield with grass, trees, hangars, tie downs, chalets and a campground. Omarama emerged from there. By the time I visited New Zealand there were two parallel runways, each 1.5 kilometers long, and four additional short landing runways.
Article and photos by Elena del Valle
Dishes from our weekday surprise five-course menu
I heard about Roots, a locally focused restaurant with a twelve course tasting menu in the suburbs of Christchurch, New Zealand before I arrived there. I was curious about its surprise twelve course menu and wine pairing, but the only night I had available as my itinerary came to a close was the night before my predawn departure. I wasn’t willing to indulge in such an elaborate meal on the eve of a series of long flights to return to the United States. At the last minute I realized the restaurant opened for lunch on weekends, offering a surprise five-course menu. That was tempting.
It was especially opportune because I had just made plans to visit Akaroa, and Lyttelton, where Roots was located, was on my way back to Christchurch from Akaroa. Would it be possible to book a table on short notice in peak season? My tour guide thought it was worth a try. She called from the car as we made our way north toward Christchurch from Lake Pukaki, where we had spent the previous nights. When the woman who answered the phone requested that we visit the restaurant website to book a table my guide explained we were on the road. Finally the woman at Roots agreed to hold a table provided we call back to give her a credit card guarantee. But, it wasn’t until several hours later that we called her a second time. I figured by then the table was gone. It wasn’t.
The table across from ours in the sunlit dining room
Staff at work in the open kitchen
Tomato bull kelp granita, ice plant, wasabi, smoked capsicum
The following afternoon, after grossly miscalculating the driving time from Akaroa, we arrived 30 minutes late. Despite crossing huge patches of no cellphone service we called twice to say we were on our way. When we arrived I sighed with relief, glad to be out of the vehicle. We were fortunate to find an empty parking space near the restaurant entrance on the popular and quaint main street in Lyttelton. Given our delay I expected a grumpy reception. I couldn’t have been more wrong. Emma, the front of house manager, welcomed us without any fuss. And to our delight we had the entire restaurant to ourselves.
Hemp & NZ Spinach
Pork Belly Pan de Yuca
Venison blood, bok choy, plum, harakeke seeds
That set the relaxed and sunny tone for the rest of the day. As we sat down I admired the uncluttered space and pretty original artwork on the walls around us, made easier to appreciate thanks to the soft natural light that filtered into the dining room through large windows. There was no menu. Emma or another staff member described each dish when they placed it in front of us. After the rush on the winding road my stomach was unhappy. With some effort I convinced myself to limited wine consumption with the meal. Emma’s two New Zealand recommendations, 2018 Clos Marguerite sauvignon blanc from Malborough and 2014 Mountford Estate pinot noir, were spot on.
The front of the building housing Roots
Lunch consisted of the following (shared later by email): Hemp & NZ Spinach Pork Belly Pan de Yuca; Tomato bull kelp granita, ice plant, wasabi, smoked capsicum; Tuna kawa kawa, grain cracker, corn custard, cucumber, sorrel; Duck blackberries, confit garlic, black lime powder, broad bean miso; Venison blood, bok choy, plum, harakeke seeds; Cheese omg brie, Windsor blue, mahoe very old Edam, curio bay pecorino; Cleanser apricot, yoghurt, fresh mint; and Beetroot walnut, raspberry, thyme, goat cheese; and Marshmallow charcoal oil, wheat, white chocolate, wheat grass, Pineapple Sage. Despite repeated requests Roots representatives declined to respond to any questions.
I appreciated the warm service, understated ambiance, creative tone and visually appealing presentation of the dishes. I would recommend Roots to curious friends visiting Lyttelton who enjoy multi-course meals and inventive cuisine.
Article and photos by Elena del Valle
A panoramic view of the cottage and its grounds (click to see full size)
During a recent trip to the South Island of New Zealand I spent two nights at Ferry Mans Cottage, part of the 40-acre Birds Ferry Lodge and Ferry Mans Cottage (163 Birds Ferry Road, Westport, New Zealand, +64 21337217, birdsferrylodge.co.nz, firstname.lastname@example.org) luxury boutique lodge established in 2004 by Alison and Andre Gygax. They had embarked on the development of the property relying on Alison’s love of cooking and her degree in hospitality as well as Andre’s 15 years of experience as a South Island tour guide.
A sign by my cottage door
One of two bedrooms at Ferry Mans Cottage
From the main house it was a short stroll to my two-bedroom one bathroom northwest facing 1,200 square foot (estimated) cottage. Although at night the road that connected the cottage with the lodge was rather dark during the day it was an easy sunlit walk. On the first night I had dinner in the lodge with other guests and my tour guide. I enjoyed a refreshing pinot noir on offer along with several cheese filled dates Alison prepared. Dinner was a set menu.
The well equipped kitchen included a washer and dryer.
Andre and Alison served snacks and drinks at 6:30 p.m. sharp to everyone together before we dined at a shared table in the lodge main room. Because in the evening there were mosquitoes and sandflies, when we stepped out on the terrace to admire the sunset we were invited to apply repellent. At the conclusion of the meal, two guests climbed into the lodge hot tub in the back porch. I returned to Ferry Mans Cottage.
A view of Ferry Mans Cottage from across the manmade pond
The night of my arrival the owners explained that a photography team was scheduled for the following day, asking if I would mind if they photographed my cottage while they were there. That meant making myself absent from the cottage during the only full day I would spend at the property (check out was at 10 a.m. the following morning). I got the impression the photos were important to them so although it was inconvenient I agreed, ensuring my belongings remained packed before I left for breakfast at 8 a.m., earlier than I had planned to go out. Later I found out the photos were necessary because the property was for sale. The “Business will sell as a going concern and we will be involved in the handover to ensure all services and standards remain,” Alison replied by email when I asked about the listing.
Alison and Andre Gygax in the Birds Ferry Lodge kitchen
Inside Ferry Mans Cottage, including the dining table, fireplace, sofa, bathroom and kitchen
The main course at dinner
Perhaps my favorite feature of the handicapped friendly cottage was its serenity and its views to the onsite rain forest from the back, and to an expansive lawn and a pretty manmade pond from the front. Cottage amenities included WiFi (limited to 500 megabytes), television, fireplace, homemade cookies, fruit bowl, and well equipped kitchen, including a washer and dryer. I was strongly urged to hang my clothes on an exterior clothesline instead of using the dryer to conserve energy. Since they didn’t want to photograph the cottage with my clothes hanging from the clothesline the owners agreed to hang the clothes at the end of the photo shoot. When I returned that evening they were damp and crumpled in the hamper.
One of the many pretty flowers in the lodge’s kitchen garden
Children and “well behaved pets” were welcome in the cottage. Cottage guests could prepare their own dishes in their private kitchen or request meals in advance from the lodge. Alison used as many fruits and vegetables from her garden and ingredients from local producers as she could in the meals, she explained later. Breakfast consisted of continental options as well as cooked to order pancakes or eggs and sides.
Alison used as many fruits and vegetables from her garden and ingredients from local producers as she could in the meals.
On request it was possible to visit the kitchen garden and the rain forest. I visited the garden in the morning while the photography team was in my cottage. In the early evening, Andre guided me through the rain forest until we were caught by rain showers. He pointed out scented orchids, sterile moss, berries, rimu and beech trees.
During the day, the road that connected the cottage to the lodge was an easy walk although at night it was rather dark.
One of the property features I liked was that the owners were kind to the environment, recycled whenever possible, including plastic, metal, glass, cardboard and paper. They fed kitchen scraps to their chickens, harvested their own water, used solar water heating, and relied on a chemical free cleaning system.
By Elena del Valle
Photos courtesy of Underworld Adventures*
We rode a small train for two kilometers to reach the Metro Cave in the Paparoa National Park in the South Island, New Zealand.
I had been looking forward with a bit of trepidation to Underworld Rafting, a hiking, glowworm viewing and river rafting experience in the Metro Cave Te Ananui Cave of the South Island of New Zealand since Veronika Vermeulen, owner of Aroha New Zealand Tours Ltd. (539C Key Road, RD1, Kinleith, Tokoroa 3491, New Zealand, +64-21-890 611, https://www.arohatours.co.nz/, email@example.com) and my guide in New Zealand, recommended it for inclusion in my custom itinerary. She said if I was open to new experiences and able to hike a short distance in the heat of summer I would like it. I trusted her judgement and agreed to go. When the day arrived I applied liberal amounts of insect repellent to protect me from the New Zealand sandflies as well as sunblock and set aside any concerns. I was glad I did because it was outstanding.
From start to finish the four hour soft adventure within the 430 square kilometer Paparoa National Park in the West Coast was far more fun (and at times more challenging) than I had expected. Following a short drive from Birds Ferry Lodge and Ferry Mans Cottage, where I was staying near Westport, Veronika and I arrived at Underworld Adventures (State Highway 6, Charleston 7892, West Coast, South Island, New Zealand, +64 3 7888 168, www.caverafting.com, firstname.lastname@example.org) in the late morning.
Wearing wet suits we hiked 131 steps to the cave entrance carrying a tube like the ones in the photo.
Mira Schwill, co-manager with Ray Moroney, greeted Veronika warmly. Following introductions we sat at a table in the Underworld Adventures and Café, a sunlit space with a towering ceiling that was the home of Underworld Adventures, to complete our sign-in on a digital tablet. Minutes later we descended to the lower level of the building, where we changed into wet suits and met Peter, our guide. The staff handed each of us a helmet with a light. Although Veronika and I were on private tour with Peter we had to make our way to the cave and back with a tour group. We saw them in the changing area, but they spoke no English and kept their distance when we greeted them. While we waited for the tour group to join us Peter, an energetic and enthusiastic young man who liked to surf as a hobby, outlined our activities and easily answered all my questions.
Once everyone was ready we climbed aboard a weathered van with a small European family. The tour group went on a second van. Ten minutes later most of us boarded a small train with two engines, one gas and another diesel. I later learned the engines, called Dorothy and Cecil, had been built for the company in 2002.
We covered two kilometers with the train. Its leisurely pace allowed me to admire the rain forest vegetation along our path. From the platform we walked about one kilometer along a well marked uneven path to the cave entrance. On the way we picked up large tubes, which while lightweight (they weighed between two and a half and three kilos) were awkward to balance while walking on the slippery ground. This was especially true in the steep last section of 131 steps to the cave entrance and inside.
Some of the thousands of stalactites and stalagmites we saw that day
While it had been too warm to zip our wet suits on the way up during the walk inside the cave we could see our breaths in the light of our helmets. It was the only light within the cave. Although I was glad for protection the helmet provided my head It fit loosely and shifted around constantly. We only walked one and a half kilometers of the nine kilometers of the cave. It was slow going due to the low light, pebble strewn uneven surface of the path, shifting helmet, varying height of the cave ceiling and tubes we carried. More than once we were forced to crouch down, while negotiating our balance with the large tube in tow and the helmet moving to an fro.
When we exited the cave we floated on our tubes along the Waitakere Nile River.
Inside the cave it was silent and filled in places with thousands of stalactites and stalagmites. There was no sign of the tour group. Peter showed us the cave formations and told us about the man who had discovered the cave. In the serenity of the cave it was as if we were the only ones there like the man who first discovered them carrying matches to break the deep darkness of the unknown within.
Peter watched our slow progress, describing the noteworthy sections of the cave, and offering assistance in particularly tricky segments. After a while I heard the soft sound of moving water. It was almost disappointing because I knew we would soon depart the wondrous world of the cave.
Glowworms in the cave ceiling in the Paparoa National Park in the South Island, New Zealand
But, the glowworms stole the show. We lay atop our tubes, turning off our lights and staring up at the ceiling, which moments earlier had appeared bare. As my eyes adjusted to the dark I began to notice pale worm shapes a few feet above us. When we turned the lights back on I examined the arachnids with interest. From there we walked to the water’s edge and climbed aboard our tubes, making our way past thousands more of the glowing creatures. It was unexpectedly moving.
Sun filtered through thick greenery where we floated out of the cave in our tubes.
Peter, our guide, and Charlie, who guided the tour group
I was thankful for the wet suit, which kept the chill of the water from cooling me down too fast. The sound of water grew louder and before long we were back in the early afternoon sunshine. The hot sun felt good. I was glad I had sunblock. Around us the river was clean, the water clear as I ran webbed mittens, too large for my hands, in an inefficient yet effortful attempt at steering over the rapids. Peter reminded us to take care as the current carried us one kilometer down the small rapids to our exit point. I was tired and smiling when I walked out with my tube in hand, glad I had followed Veronika’s advice.
Veronika on her way down the small rapids
Our guide had received company training and worked as a guide for three seasons. Underworld Adventures, established in 1987, was owned by Geoff Schurr, Ray Moroney, Stue Berendt, and Graham Howard. It employed nine staff during the off season and fourteen during the high season.
I would recommend Underworld Rafting to my friends who are steady on their feet (there were numerous places were it would have been easy to twist an ankle or loose my footing) while carrying a three kilo tube and a helmet on their heads and in good health. Emergency aid inside the cave could take one to two hours to arrive. Having shared space with a stand offish group during part of the tour I particularly appreciated that mine had been a private tour.
At the conclusion of the tour Underworld Adventures made the photos from that day available for download free of charge. They also provided me with two small printed souvenir photos in an Underworld Rafting sleeve.
*Because I wore a wet suit and didn’t have a waterproof camera I left my camera at the cottage. Additionally, an uneven path and low light conditions in the cave meant special equipment and extra time were necessary for publication worthy photos. Our guide took photos with company equipment during our adventure. The folks at Underworld Adventures kindly allowed us to publish them here along with other photos taken on other dates.
By Elena del Valle
Photos by Gary Cox
The front door of Le Chiberta
Years ago what first drew our attention to Le Chiberta (3 rue Arsène Houssaye,75008 Paris, France, +33 1 53 53 42 00, http://www.lechiberta.com, email@example.com) was that it was a Guy Savoy restaurant (see Le Chiberta, a restaurant find near the Champs Elysees). The well known chef had a world class reputation thanks to his eponymous Paris restaurant. Le Chiberta’s location a stone’s throw away from the famous Champs Elysees was another plus.
The walls were decorated with modern art by French artists.
While the original restaurant opened in 1932 the current fine dining restaurant, owned by Guy Savoy and Thierry Belin, dated to 2004. The 200 square meter restaurant with 15 employees could accommodate 80 people. Under the direction of Stéphane Laruelle, executive chef, and Belin in the role of restaurant manager and sommelier, the restaurant delivered gourmet dining minus the luxury amenities of the top rated fine dining restaurants and their accompanying exorbitant prices.
A light course to stimulate our appetite
Subtle neutral colors dominated the room, beginning with wall to wall charcoal carpeting. Track lights from the high ceiling provided ample light in the windowless room. Decorative features included wine and champagne bottles, oil paintings, white tablecloth covered dining tables, and Michel Wilmotte dinnerware. The single stall bathroom was spotless. The contemporary decoration was by Jean-Michel Wilmotte with paintings by French artists. According to a restaurant representative, the name Chiberta is Basque, and refers to a place next to Biarritz.
Duck foie gras with sweet spices
During our most recent visit in the fall of 2018 to the one Michelin star venue our neighbors, a mostly middle-aged crowd, appeared to be having a business lunch. There was a three course Lunch Menu for 49 euros and a seven course Degustation Menu (Tasting Menu) for 110 euros. We liked that the meat and fish served were of French origin and the vegetables were organic. All of the dishes served were made from fresh (not frozen) ingredients. The restaurant offered WiFi, valet and taxi services.
Artichoke soup with a slice of black truffle, a favorite
Lunch began with Emmental cheese puffs, moist inside and with sesame and poppy seeds on top, and vintage champagne. Seaweed butter and a choice of two types of bread (whole wheat and crunchy white) arrived soon after the bubbly and bites. The courses were: Marbled duck foie gras with red wine and sweet spices; Velouté of artichoke and black truffle; Turbot from Normandy coasts natural salsify, stuffed razor clam, shellfish juice; Duo of veal roasted rump and glazed breast, pumpkin, chestnut, autumn mushrooms; Brie de Meaux cheese, mascarpone walnut; Pre-dessert exotic and coconut; and Crispy praline chocolate almond biscuit, chocolate-praline sauce.
Turbot with razor clams
The meal was served with Moet & Chandon Grand Vintage 2009 Extra Brut; Maury Mas Amiel Vintage Réserve 2012; Macon-Lugny 2016 Joseph Drouhin; Chateau Castera 2010 from Medoc; and Jurancon Ballet d’Octobre 2016 Domaine Cauhapé. More than once during the meal we commented on the smooth pairing.
Roasted veal rump and breast
We liked the lentils in the Jerusalem artichoke, they added texture to the dish. The turbot was lovingly prepared with the clams subtly accentuating the fish. The veal, served with mushrooms and pumpkin, was outstanding. We had no need of the pepper mill and sea salt with which it arrived. The creamy brie with mascarpone and truffles was the perfect transition to our first sweet dish, a mildly tart exotic fruit blend of mango, passion fruit and meringue we much enjoyed. The dessert proper was crispy and light. Cheese cake and fig and financiers were served with coffee. There were also chocolates caramels and chocolate nougat.
The chocolate desert
As soon as we entered several staff members approached to welcome us, take our wet coats and guide us to a cozy table for two in the rear dining room. They spoke English with fluency, translating dish descriptions with ease and providing an English language menu. As the hour advanced the dining room filled up yet we never lacked anything or found ourselves in search of a server. Somehow they were always table side at the perfect moment, friendly without being intrusive.
Stéphane Laruelle, executive chef, in the kitchen at the conclusion of our meal
Our attentive server and Thierry Belin, co-owner and manager
From arrival to departure the staff looked after us with a warm and detail-oriented attitude. Our seven course tasting menu with wine pairing was well prepared, artfully presented and delicious. Given the location, good service and gourmet meal it was an excellent value in a city of many choices. We would return with pleasure, especially if we were staying in or near that neighborhood.