This restaurant occupies an excellent spot (both literally and figuratively) in the local culinary landscape with its surprising and aesthetic cuisine. Teeming with gravies, sauces, spicy réductions and low temperatures, everyone from the pickiest eaters to the most adventurous will love it. In a word, eating here is a feast for the eyes and tastebuds, where Chef Nathalie clearly takes pride and pleasure in her work. The staff’s knowledge of wine, and the value-for-money are among its many other assets.
Pan-fried scallops, saffron emulsion.
Filet of sea bream in a salt crust, vadouvan sauce.
Warm chocolate and caramel moelleux.