This local neighbourhood bistro draws a “casual-chic” crowd of regulars with its elegant cuisine and a lively yet relaxed ambiance. Alain, a warm and welcoming character, is responsible for the restaurant’s festive atmosphere by conversing freely with his guests. The filet de pigeon au foie gras, slightly warmed, or agnolotti stuffed with spider crabmeat and artichokes, buttery cooked arugula, filet of sea bass, parmesan, croustille aux olives (crispy olive dumpling), and an excellent selection of wines make it a lovely restaurant that is worth the price.
Oyster and vegetable croustillant (crispy oyster and vegetable dumpling).
Filet of roast red mullet with fleur de sel.
Strawberry tuiles, Chiboust cream pastries, strawberries, raspberries and gooseberries in mille-feuilles pastry, raspberry-red bell pepper sorbet.