Guy

Frommer's Review

At this top-notch restaurant, anticipate a strong sense of gastronomy as theater. Proceed to any of three separate balconies, each supporting at least one row of artfully decorated tables. The effect can be compared to the balconies and private boxes of an old-fashioned opera house. The cuisine is very haute, even to the point of seeming experimental. Examples change monthly but might include white halibut with lobster and green asparagus or sea bass with fresh artichokes and a bouillabaisse foam. Baked crayfish appears with caramelized fennel and an orange sauce or else you can order a carpaccio of venison with foie gras and lime vinaigrette.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.