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餐馆的菜肴绝对是法国菜，有创意，没有大惊小怪。
虽然海伦-达罗兹最近作为评委参加了M6电视台的《 顶级厨师 》节目，在小屏幕上大放异彩，但自2014年9月同名餐厅开业以来，她在巴黎超过9年的副手中谷信介却一直让我们感到高兴。他的美食？绝对是法国人，有创意但不大惊小怪：清淡，很少或没有酱汁，蔬菜（Joël Thiébault）被放在首位。这道菜别出心裁，大胆创新，比如这道马排（主厨的特色菜之一），球芽甘蓝，绿肉萝卜丁和龙蒿酱。演示文稿？当代的、图形的、活泼的和多彩的。美丽的想法，例如伴着巧克力奶油腌制的红色柠檬果冻和粉碎的膨化米粒的叠层沙棘，使这一构图具有令人惊讶的灌木丛外观。掌舵装修的是我们熟悉的二人组，吉川英二和野田进（Atelier Es）。他们已经设计了--除其他外--餐厅Jin、Pages、Passage 53、Es、Aida、Gyoza Bar和最近在巴黎的Neige d'Eté的房间。白色的横梁，极轻的单色墙壁：在这里，两位建筑师的风格又是禅宗的、现代的和极简主义的。
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成员的意见NAKATANI
4.4/5
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It’s a great privilege to eat at such a highly rated establishment, and I fully appreciate the work that goes into a chefs preparation - however I do not think that he tasted the food he was serving. My husband described many of the courses as bland mush, and I can’t come up with a better description.
The amuse bouche was best described as boring, and it was frankly the best service of the meal… including the Wagyu steak supplement we had. The desert was inedible and we had already sent so much back uneaten, I was embarrassed. The insult to injury was the price which, when converted, came to nearly $1000 Aussie, including one of the least expensive wines on the list. I was very glad I didn’t order the bottle we had originally planned.
The restaurant was empty, and it was a Friday night in Paris… for a Michelin restaurant, that says a lot. Nakatani sadly won’t be keeping their star with that menu.