The storefront is discreet, and the address hardly écart: it is the connoisseurs who stop at this institution, whose doors opened in September 2014. The meals are eaten on the floor, in a small room where white orne walls and sauce, on discrete dark furniture. The Four Seasons team made a successful entry into the versaillaise gastronomy: Here you can enjoy simple French cuisine, with subtle and subtle flavours, in plates prepared with art. In entry, a melon bowl and a taste-flavoured lawyer, then a filet of turbot with orange butter and its frozen season vegetables or an efficient rib of black Angus to the salt flower and its new Pont Neuf apple, to conclude with an abundance of blackberries and its strawberry sherbet, for example. As for art, it is found on premiere, which hosts exhibitions of contemporary painters.
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