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A real treat for the taste buds awaits behind this Klein blue façade covered in climbing plants. Maximilien Degroise and Léo Huet (who also run Kombu) have developed a sustainable, laidback bistronomy concept with Breton, Asian and Scandinavian influences. At the heart of their originally named dishes is good local produce cooked by a young, energetic team, resulting in food that both looks and tastes perfect.
Tom kha kai of cockles, spinach and raw turnip with chilli oil and coriander
Octopus, bok choy and butternut squash with kombu and chimichuri
Meringue and sea lettuce with sudachi curd, cuttlefish and olive oil