Best Crème Brûlée I've had — and I've tried a few

Having eaten Crème Brûlée at several restaurants over the past year, I can say this version is the best. The deeply layered quality is more pronounced here than anywhere else I've tried. shallots is handled with real knowledge — you can taste the difference.

This is proper a formal dinner party cooking, not an adaptation for foreign tastes. a digestif of Calvados was the obvious choice and the combination was perfect. the terroir philosophy links food to its region of origin. Would return for this dish alone.