Le Padouk

Le Padouk review Rate it

Replacing the much-revered Bruno Sohn in the kitchen at this palatial hotel restaurant can't have been easy, but new arrival Philippe Thomas seems to be making a good job of it. His menu features dishes like roasted fish of the day with stuffed fennel and anis reduction or trio of suckling lamb with ricotta-stuffed courgette flowers. Otherwise, things remain much as they were before, with a moneyed clientele filling the sophisticated wood-panelled dining room with discreet conversation.