The classical training Chef Philippe Mouchel underwent with Paul Bocuse has been his very strong trademark and is reflected in his menus. His cooking techniques have survived the test of time.
The basement restaurant has an elegant French feel, with white tablecloths against white walls. Chef Mouchel controls the pass of the open kitchen, where the brigade works hard on their fire-engine red cooking bank.
The classic French menu of escargots and confits is highlighted by some Philippe classics. Pâté en croûte is a perfect combination of tender pork and veal, bright green pistachios and black speckles of truffles, framed by the crisp pastry crust. Clear aspic with just a hint of cognac makes the pâté shine, while vibrant pickled vegetables lend colour and taste contrast. Rotisserie chicken is an absolute delight, with duxelles of mushroom under the crisp skin for great flavour, while the chicken breast is succulent and tender.
PSST! There’s a very comprehensive list of French wines. Ask the sommelier to recommend the right wine to match your food and your budget.