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Wine bars
Elena Solorzano and Maxime Robinet form an ultra-complementary duo in their “intimate and gourmet” restaurant (tucked away at the back of a courtyard). Maxime, who comes from nearby Rezé, cooks up a French-style bistronomic cuisine, sprinkled with flavours from around the world. Elena, who is of Mexican origin, manages the drinks side of things brilliantly, with a very precise wine list as well as great quality mezcal. Cute ground-floor dining room with view of the kitchen and several tables upstairs.
Celery done several ways (puree, confit, mousse, and tartare-style with roasted buckwheat and parsley, celery juice with green apple and ginger)
Duck breast fillet, celery confit, medjool dates, garlic confit, onion trimmings and zaatar sauce
Strawberry, pistachio financier, pistachio mousse, kumquat confit and lemon caramel