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Renoir Restaurant Review: Whether you choose the 60-seat terrace for sampling iced-cherries beneath Laurier trees or the dining room amid warm cascades of natural light and soothing ochre fabrics, this restaurant is truly a breath of, well, Provence. Start with rich and velvety foie gras terrine or exotic truffled corn gnocchi, a creamy and flavorful treat, leading the way to the main course. The flaky filet of halibut pavé, seared to a light crust in a blend of honey and baharat spices, is just subtle enough to allow the smartly licoriced taglierini to take center stage. Roasted king prawns are a treat and nicely match with a glass of refreshing Riesling, the fruity yet not overly sweet Château de Riquewihr. Desserts are both traditional (crème brûlée) and works of molecular cuisine, inspired by the cutting-edge Spanish restaurant, elBulli. One such creation, Apfel Korn, is a delicate, apple-flavored caviar and lightly sweetened palate-pleaser. Don’t miss the creamy dark chocolate mixture with a spicy chocolate caviar-bottom. Molecular indeed.