Restaurant L’Affable
Chef Jean-Paul Battaglia’s menu may be petite, but his creations are as innovative and contemporary as can be. These frequently changing selections are classically French, but with plenty of modern twists. Look out for pumpkin soup with foie gras foam, "Grenoble-style" ceviche drizzled with capers and lime, or a tartare of scallops and oysters served with lemon Chantilly cream. Be sure to save space for Battaglia’s signature soufflé au Grand-Marnier. Note that the ambience at lunch is vibrant, while evenings are more formal. The service is consistently superb—making L’Affable a good choice for a special occasion.
Chef Jean-Paul Battaglia’s menu may be petite, but his creations are as innovative and contemporary as can be. These frequently changing selections are classically French, but with plenty of modern twists. Look out for pumpkin soup with foie gras foam, "Grenoble-style" ceviche drizzled with capers and lime, or a tartare of scallops and oysters served with lemon Chantilly cream. Be sure to save space for Battaglia’s signature soufflé au Grand-Marnier. Note that the ambience at lunch is vibrant, while evenings are more formal. The service is consistently superb—making L’Affable a good choice for a special occasion.
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