Olivier Roellinger

	July 2007
	N
	This is one of the best seafood restaurants I have been.  Deceivingly simple, Roellinger's light touch moulded a complex subtlety that allows the ingredient to shine.  A master of spice, he has cleverly infused the seasoning that the flavors seems to belong there to begin with.  The dining room is casual and inviting and the staff friendly and profession, not a bit of stuffiness you would expect from a three star restaurant.
	Gougeonnettes de soles en mariniere de cardamome noire
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