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Wine bars
Pleasing customers is the mantra of the talented Léo Huet (in the kitchen) and the warm Maximilien Degroise (in the dining room, with its elegant vintage decor). This young chef’s golden hands craft incredible dishes before your eyes, putting (ultra-local) ingredients at the heart of his creations: subtlety and singularity, intensity and aesthetics, a twist of the exotic… it’s all there! To wash it all down, there’s a short selection of great organic vineyards. Service is attentive and relaxed. Don’t forget: reservations are essential for this coveted address.
Gravlax of stone bass and jasmine tea, daikon radish, joi choy, capers
Octopus, bok choy and ginger, burnt celery, garlic and black curry emulsion
Ewe, carrot and honey, cumin, pumpkin seeds