Behind the non-descript sign of this former worker’s restaurant hides a gem. What a pleasure it is to eat here, given the quality of the roasts and inventiveness of the dishes. The rather sophisticated three-course menu easily demonstrates this: salmon carpaccio en feuille à feuille, prawn tails and avocado guacamole, tian de légumes (oven-baked vegetables in earthenware crock) and sun-dried tomatoes, filet of mullet, stuffed clams and basil espuma (foam). Desserts à la carte to die (or kill) for! Great prices.
Carpaccio of scallops, mango compote with Sichuan pepper and smoked magret (sliced duck breast).
Roast duckling thigh in thyme and honey.
Basic-infused iced soufflé, poêlée de fraises (pan-fried strawberries) and crumble flakes.
