La Petite Puisaye sur Boismorand

01/04/2024: Disappointing experience at Chef Kevin Stroh's table, and even super frustrating: excellent raw material but a mixture that doesn't work. The cooking is well mastered with seasonal vegetables. However, there is a lack of taste on the plates. Typically, lentil amuse bouche: the raw material, lentils, are very good. But something was still missing. A touch of saffron or curry, or balsamic vinegar to awaken the taste buds. For an appetizer, it was a bit like the anesthetic effect of the lentil (the floury texture) when we were expecting something more impactful. Same thing for the combination of brunoise-cut beets (earthy) and perfect egg. Something was still missing. As for the morel dish: the morels were very good, very well prepared. But besides that: a potato starch cannelloni that was dry and rubbery and tasteless. What was the point? Finally, dessert: Mexican Vanilla: the vanilla was divine but the mixture was disappointing. Finger pistachio: I was unable to cut it normally. It's already a sign. And a combination that is not interesting in taste. As for the treats: chocolate caramel tart, which covers well when everyone is full. Once again, it was well done, but we expect more finesse from a starred restaurant. The bread and butter was very good! As for the service, it was approximate: a glass of Saint Estèphe had to be served with the meat. The waiter forgot it. On the other hand, on the bill, the glass appears well... Not cool.

30/03/2024: We had lunch at the inn The new team has taken up the torch and is carrying on the traditions Refined cuisine, tuned... artistic Very warm welcome, available and competent staff PS: Surprisingly fewer “à la carte” choices than on the menu