A few steps away from Place Viarme is this relatively discreet restaurant that deserves the detour. In addition to its two classically decorated rooms on the first floor, the backyard reveals a superb terrace for sunny days. On the plate, chef Nicolas Bellanger skilfully expresses himself through a traditional cuisine with a gastronomic tilt. Nicely presented, he accents his masterful cooking with a few exotic touches (passion fruit, smoked pepper…) from time to time.
Foie gras and mushroom risotto
Filet of wild bass in a butter biscuit crust, citrus emulsion
Orange confit, streusel curry, white chocolate mousse