What does it for you? Fresh and firm, mature and round, or deep and complex? No, we're not talking about men, but the wine at Le Moissonnier. Yet not only the wine card reads like a who-is-who of the winemakers guild. The food menu tells a similar culinary tale. For example: filet of Breton sole with a brown butter sauce and truffle jus, grilled fennel bulbs with tomato essence, Calamaretti and mange tout with mint. Sound good? To accompany a splendid meal the restaurant even serves up a Jugendstil ambience. Et voilà, c'est formidable!
Feldküche's motto rings true: ?We're not Prada - we get by without big gestures'. Feldküche is surprisingly sincere and honest, and lovingly furnished. The difference is made by the wild mix of brick walls and baroque paintings. Duck served on pickled cabbage meets fish and chips, grappa mascarpone meets Tarte Tatin. The kitchen is as open as the heart of chef Edwin Paas, who serves variety on a daily basis and never loses his love of all things culinary. To round off a wonderful meal there's always a glass of ouzo. Certainly worth returning to!