Hotel Restaurant & Spa - Le Cerf

The wine pairings were spot on, with each glass working well with its dish. We also enjoyed the after-dinner bites, and the apricot baba was a sweet but pleasant way to finish. The standout for everyone at our table was the Bouchee, which seems to be a signature dish and for good reason. If you’re not a big eater or one of the courses doesn’t appeal, you can’t really go wrong with it. There were three of us. Two chose the four-course menu with wine pairing, while the third ordered a starter and a main. The opening bites, including tomato puree, melon balls, and what I believe was fish tartare, were all tasty and distinctive, a great start for the palate. The starter fish had a pronounced flavor and was tender, while its sauce added another layer and balanced nicely. The next fish was flavorful, with a texture that worked well alongside the other ingredients. The artichoke cannelloni was amazing and really made that dish for me. The main was French-milk fed veal with vegetables. The flavor was good and not gamey, but the meat was chewier than we’re used to. Veal is usually tender enough for us to cut with a butter knife, and this took more effort to cut and chew. The taste was there, but the texture wasn’t what we expected. We enjoyed the meal and the atmosphere. The start was a little bumpy with the staff, and our lack of French didn’t help, but we got our order in and had a good evening.