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Gladys Battault (formerly of Yannick Alléno, Yoric Tièche and La Chèvre d’Or) delights diners with her semi-gastro cuisine with old-fashioned bistro influences, a pinch of creativity and just the right dose of spices. What’s more, all of this is made with the finest local produce. Organic and natural wines, well-chosen soft drinks and a small terrace at the back.
Grilled langoustines, celeriac and granny smith apple in sesame mayonnaise
Parmesan gnocchi, beetroot, chard and fresh goat’s cheese
Roasted pineapple with passion fruit cream and almond sponge