Michelin Guide

"A lavish wedding: lobster firmness meets the texture of calf's head, whereas the rind and fat were removed to keep only the noble flesh, melting like a stew."

Sylvie Bigar

"The soft, gelatinous meat, simmered for seven hours, appears shrouded in a carrot-and-lobster-infused foam over diced lobster pieces — a flavorful play on textural contrasts."

François-Régis Gaudry

"Fortunately, I got back to the top with this airy white cheese soufflé, trembling, burning."

Andrew Kingsford-Smith

"The kitchen serves innovative dishes founded in French gastronomy, and travellers have raved about their ‘souffle of fromage blanc with sour cherries and pistachio milk’."

Jean Patrick Menard

"Even today, this dish is a classic in a Christian Têtedoie restaurant."