THIS RESTAURANT HAS CHANGED NAMES Chateau Les Crayeres

THIS RESTAURANT HAS CHANGED NAMES Chateau Les Crayeres Restaurant Review:

THIS RESTAURANT HAS CHANGED NAMES TO RESTAURANT LE PARC. It is within this elegant dining establishment that Philippe Mille impresses diners by transforming traditional dishes and keeping them relevant to today's palate. One can sometimes sense a lack of creativity, but look to the preparation to find it in dishes like young rabbit with Granny Smith apples, the advantageous confrontation of eel and celery, and also, the less convincing combination of oyster ravioli and the cassoulet (the oyster mince is in fact doughy, and lacks the iodized freshness which would have contrasted nicely with the beans and sausage). We do not punish such a unique evening, with perfectly controlled plates, some of which are extremely tempting (the seabass rolled in parsley, boletus mushroom and boletus bouillon, an interpretation of the Rossini tournedos which makes the whole orchestra applaud-- but is this better than Rossini?). Don't forget the cellar, filled with Champagne, as well as many Burgundies, Bordeaux, and Rhone wines.