Renaldo - Lattes

Great waking menu of a great chef. As usual the blown were out of this world, from lobster blown to caviar to blown in the Rhum or Grand Marnier, to duck blown, mushrooms and hazelnuts and to an excessively large plate of local cheeses. Béatrice had beautifully decorated the room and Jean Luc was friendly and effective as usual. Super team, good cuisine, you can't ask for more Superb New Year menu from a great chef. As usual the blown had come out of this world, from the blown lobster with caviar to the Rum or the blown Grand Marnier to the duck, the mushroom and the blown hazel and an overpassed local cheese plate. Beatrice had beautifully decorated the room and Jean Luc was friendly and effective by usual. Big team, big food, you can't ask for more

We had the chance to privatize the restaurant last night... I still thank the chief for tonight. Everyone was conquered by the meal and sympathy of the chef and his team. Excellent reception. It was divine, a beautiful discovery. I can only advise Chief Renaldo CALAVETTA. See you.

A place to discover a soufflé too good I tasted the dish dessert to redo....

The blown are sumptuous in the dish and say blown in dessert... A pure delight. I go there once a month and never disappointed. Sebas

Restaurant more than good at any point of view!!! It's really worth the detour. Thanks for letting me know.