The career change of chef Richard Cornet (ex-trader at the City) is as clear-cut, atypical and successful as his restaurant’s decor (electric blue walls, quotes from Sylvain Tesson, rococo fabrics, etc.). But that’s not all. This former second-in-command at the restaurant Pickles also shakes up the taste buds of his diners with audacious, lively and masterful compositions that mix cooking styles and flavours. A restaurant that arouses admiration as much for its lunch as for its 5-course menu at dinner.
Bánh bao / wild garlic crumble / cauliflower / mushrooms / flowers
Semi-cooked sardines with citrus fruits / buckwheat galette cake / soubise / lemon / Job’s-tears / herbs
Delicate buckwheat biscuit / almond ganache / soba-cha gel / yuzu apple / soba soufflé / apple crisps