BRASSERIE LES SAVEURS

The pan-seared Hokkaido scallops—juicy, plump and sweet—are served surrounded by a moat of minted green mousseline, accompanied by attractive purple cauliflower sprigs, hazelnuts and chicken jus. Mellow and tender, the Castaing duck leg confit is enlivened by sweet purple cabbage, fluffy potato mousseline, plump green fava beans and a delightful sharp, sweet sauce à l’orange. Delicate baked sea bream comes with caramelised endives, potato vapeur and wellseasoned crustacean sauce. A signature dessert is the warm chocolate cake with cherry confit. The compact wine list is adequate, with a larger volume available for the asking.