LA BOUCHE DES GOÛTS

The head chef is a former second in command of the Trou Normand kitchen alongside the late Franz Scoys. She moved in with her husband in the old Alsatian restaurant La Cigogne. Swept, the spätzles and flammeküche and place to the duck breasts, pure fillets and other American minute. The kind of hyper classic dishes that act like so many Proust's madeleines when they are well executed... which is the case here! As a bonus, a table of daring suggestions such as a Simmenthal beef tataki and fresh pineapple salpicon or chocolate tournedos, for example.