A restaurant to watch, where the food flirts with real gastronomy – which is normal, when you know that the head chef cut his teeth with Bernard Loiseau and Raymond Blanc. But the prices are closer to something you’d find in a bistro, “where everyone can find what they’re looking for.” The prix-fixe menu changes regularly depending on the season in a cosy and discreet interior. Shellfish tartare with champagne granita, monkfish steaks, poached oyster and chanterelles, etc. Attractive wine list.
Snacké (grilled) scallops, déclinaison of black olives and lime zest.
Gilt-head bream, bulgur with three different bell peppers.
Passion fruit blancmange, brunoise of pineapple and mango coulis.