Hôtel Restaurant Au Cheval Blanc

Inside, there are copper-lit river-lit wood decorations, and experimental chefs add Asian spices to seafood

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What a wonderful gustative experience !We took the &laquo;&nbsp;epicure&nbsp;&raquo; menu and the chef agreed to include the &laquo;&nbsp;foie gras raviole&nbsp;&raquo;, simply the best raviole ever.From starters to desert, just amazing.Some kind of haute couture cuisine from Auguste Escoffier.Great wines (very nice sommelier).The service is perfect.The room is very nice, lots of space between tables,.Hats off, I highly recommend.

Hôtel Restaurant Au Cheval Blanc

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