Neo-bistro cuisine that is breathtaking in its simplicity and depth, adopting the rules of “Raffinerie” (refinement) by modifying raw material into final products of great value! Precise cooking times, highlighting ingredients with subtle exotic Vietnamese, Réunionnais, or Greek influences. We love the bread, the very original homemade ice creams and sorbets (which speaks volumes about the chef’s seriousness, professionalism and… sweet tooth), and the shaded terrace in the summer. New décor.
Terrine du chef, jams and preserves.
Roast octopus, coriander and lemon.
Filet of John Dory, risotto.