Away from the hustle and bustle of the city, this chic and relaxed restaurant features a host of assets, starting with the lush, shaded terrace at the edge of the woods that extends out to a group of small Zen-inspired ponds. As for Patrick Giraux’s cuisine, it delicately celebrates noble ingredients (lobster, truffle) and cleverly plays with the classics of bourgeois cuisine by adding a few very personal touches. The wine list, presented by region, devotes an important share of its attention to the organic wines of the Loire.
Brochette of prawns cooked with ginger and blanched spring onions
Ris de veau de cœur (veal sweetbreads) croustillant pomme de terre darphin (Rösti-like potato pancakes), onions and “farmer’s” bacon, côte de salade in hazelnut oil, jus perlé
Paris-Orvault-Brest pastry, l’Orée du Bois-style
