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Le Benaton Restaurant Review: Bruno Monnoir's cuisine is more interesting than it is creative: his talent lies in taking good ideas and turning them into some remarkably crafted dishes (too bad the desserts don't benefit from the same treatment). He integrates the land and the seasons into his cooking in dishes like calf's head with scampi and turbot and foie gras comgined in a frothy mousse. Excellent bread. Nice wine list, rich in great vintage offerings. Courteous welcome, attentive service, and pretty flowers on the tables.