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In their bright yet subtle space (gold-yellow benches, graphic turquoise paper, contemporary furniture), globetrotters David Guérin and his Peruvian wife, Noélia, continue to attract foodies in droves. The reason for their success? Their inimitable, exploratory cuisine combining aromatic, colourful, original, and mysterious ingredients brought here from the ends of the earth. And let’s not forget their technique and pep! Warm service and, in fine weather, a lovely patio is opened in the backyard.
Terrine of foie gras (made by Alain François), apple-pineapple chutney, fenugreek
Veal kidneys with spices, mousseline of potatoes and shiitake mushrooms
Valrhona Grand Cru délice de chocolat with salted butter caramel and orange tuile