Mickaël Féval
Chef Mickaël Féval pulls in the city’s most discerning diners, and for good reason. He is a “fish whisperer” bringing out the best of anything that once swum or floated, creating innovative dishes such as seared monkfish with eggplant caviar and tarragon oil. Scallops, and giant bass from Corsica are braised in seasonal stocks of (respectively) forest fruit, oyster reduction, and mandarin—and the results are sublime. Mickaël’s wife, Olivia, graciously presides over the front-of-house.
Chef Mickaël Féval pulls in the city’s most discerning diners, and for good reason. He is a “fish whisperer” bringing out the best of anything that once swum or floated, creating innovative dishes such as seared monkfish with eggplant caviar and tarragon oil. Scallops, and giant bass from Corsica are braised in seasonal stocks of (respectively) forest fruit, oyster reduction, and mandarin—and the results are sublime. Mickaël’s wife, Olivia, graciously presides over the front-of-house.
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