This is a pretty neo-bistro that exudes a graceful elegance. The instigator behind this refined and contemporary gem, chef Anne-Lise Genouël (who trained at the Ferrandi School and notably worked in the kitchen of L’U.Ni) blossoms day after day with her delicate and inviting dishes where the ingredients are paramount and work in perfect symbiosis with the selection of mostly organic and natural wines. The fair prices and the gentle service will surely have you coming back.
“Makis” of rice, fresh goat cheese and cucumber, watercress coulis with wasabi
Duck aiguillettes and peanut , creamy polenta, carrots and endives with orange, miso juice
Baba way, apple-fennel-rosemary syrup, white chocolate ganache / rosemary and apple-fennel sorbet
