Feu Follet

Feu Follet Restaurant Review:

Chef Didier Chouteau takes the reigns in creating dishes with hints of Provence. The dining room seems set out again on a good note. The few discrete but useful changes are seen in the décor being matched with a dynamism found in the plates: rice carnaroli with watercress glacé, salmon and crab roll with caviar avruga, duck breast rubbed with crushed spices, semi-crystallized pears and agria purée with pistachios, gently spiced black chocolate pyramide, green tomato jam and white chocolate mousse. Pleasant terrace opening upon one of the fountains of this village ultrachic.