We're working on Kobe beef and organic fish, oyster, there turns up tubers nachos, it contains suspended ceviche, fresh herbs version caramels, flower oils fine, the most exotic fruits reveal their virtues The foie gras is ecstatic and senses become lawless to a kitchen where the palace is filled exception. The liquid version is no exception, the cellar offers private imports, the chemist bartender reinvented cocktails, stone walls of centuries adorned with works of art, alongside plants and woodwork give the place a cozy atmosphere.more...See more text