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At the helm of this discreet new jewel of a restaurant on Rue Fouré are Estelle Méheust and Jérôme Berdelou, a duo with a fine CV who met while working at the prestigious Alpine restaurant Le 1920.
In a contemporary setting with a sober design (wood features, revealed stone, emerald green paintwork and dried flowers), chef Estelle delivers delicate, precise and meticulously presented dishes. And if your tastebuds aren’t already in heaven, they certainly will be when Jérôme’s gorgeous and intricate desserts work their magic – “sweet but with character” is his motto and it works! Top-notch sourcing, restricted selection of Loire and other wines and impeccable service.
Ravioli of langoustine & Jerusalem artichoke with a citron condiment & shellfish froth
Farm-raised chicken, stuffed endive & Breton Pie Noir Tomme cheese with a vin jaune sauce
Rhubarb, elderflower & puff pastry brioche