An oasis for the ecstatic office workers (lunch time) who come to this contemporary brasserie, serving up classics (carpaccio and tartare, with homemade French fries, sautéed filet of beef, veal rib steak with truffle jus de viande) that knows how to refresh its menu with new dishes (roast filet of salmon-bass, Paimpol broad beans, artichokes and medley of mushrooms). Strong selection of Loire wines. Just as good before or after a show. Fast service.
Carpaccio of sea bass, beans, Comté cheese, truffle oil
Plancha-cooked filet of beef, confit of scallions in Colonnata bacon and potatoes
Baked pear, flavoured with tonka beans, praline craquant, salt-butter caramel ice cream