Went there for a company occasion, we had a choice from 3 starters, 3 entrees and 3 desserts (a la carte doesn't work well for 80+ people).
Had a "Cream of Porcini mushrooms, cream of parmesan and braised celery" as starter. Despite the upscale name, this was nothing more than a canned mushroom soup with some dried chunks of mushrooms thrown in, and a splat of parmesan cream in the middle. For a restaurant of that appearance, quite underwhelming.
My entree was "Tortellini stuffed with goat cheese, spinach and ricotta with baked Trompette de la morte and a foam of Cepes". This meal leaves me a bit undecided. Again, underwhelming. The tortellini had goat cheese as filling - yes. The spinach was served on the side, the Trompette de la morte were in fact burned champignons. The only highlight was the foam of Cepes, really delicious. But only a spoonful of that was on the plate. Disappointing.
Last but also least was the dessert, a "Tart of Gianuja with belgian chocolate ice and crunchy nougat". Gianuja is a chocolate with about 30% hazelnut content, a bit like Nutella. Too bad the pastry chef took the title literally and served - i kid you not - a cookie with about 15mm of solid chocolate cream on top. Unfortunately the cream wasn't Nutella, but something far less tasty. Overall the dessert was beyond ridiculous.
Since the entire evening was planned upfront, there were no real waiting times. But resumes by my collegues confirm: This restaurant still has a lot to learn about upscale cuisine. It looks fancy, but that's about all there is. read more