Auberge Du Paradis

The kitchen in the “Auberge du Paradis” is something like the whole house. Colorful, creative, individual, always something wild, but below it is beautiful. Cyril Laugier plays not subtle and calm, but loud and powerful. Its use of spices is concise, tastes bolder than discreet, contrasts are desired and the presentations are also more striking than withdrawn. With such a forced ride, you're risking a gang to go. That's what happened to Dessert, which was really one of the worst I remember. But what? Did we miss the night? Don't corn, you're dead! We had interesting wines in the glass, including a red natural wine from the Jura. It's like dessert. Maybe I didn't get it, but I wasn't warm. Disillusion? No. Probably not so soon. Was it an interesting experience? Of course.