THIS RESTAURANT IS CLOSED Au Gourmand

THIS RESTAURANT IS CLOSED Au Gourmand Restaurant Review:

Those who were used to the Italian rococo setting will be surprised to see that it has disappeared, replaced by a more sober décor with clear shades, paintings and comfortable velvet seats. Hervé de Libouton kindly caters to patrons and Sébastien Gineste, a young chef who worked with Alain Ducasse, stands at the stoves. Expect a first-order bourgeoisie cuisine, enhanced by varied textures, distinguished cooking and good ingredients, such as vegetables from Joël Thiébault. The hen egg cooked at a low temperature with Parmesan, asparagus and sausage, the tender piece of beef with green peas and potatoes, and the Peruvian chocolate mousseline with stewed apricots bewitch, as does the service. Interesting wine list.