Since winning the “Coup de Pouce” in 2016, here is an address that never disappoints. Freshness, mastery and refinement are the hallmarks of chef Fabrice Bernard’s highly personalised cuisine. With a newly updated decor, he shares his love for travel in dishes where peppers, spices and seasonings (yuzu, coconut, wakame…) resonate perfectly with the aromatic notes of Asia. When nice out, take a seat under the wisteria of the hidden terrace or check out the takeaway selection.
Duck and tuna tartare, beetroot caviar and watermelon gazpacho
Iberian pig with lapsang-souchon smoked tea and Madagascar red pepper
Vacherin basil-white chocolate-rhubarb and financier