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At the stoves of this restaurant, with its contemporary and warm décor (and charming patio!), are two talented friends: Nicolas Trinquet (trained at Têtedoie, Bocuse, Pickles…) and Tristan Hausser, pastry chef. And, it’s working! Their perfectly crafted, dynamic, and colourful bistronomique cuisine is inspired by traditional dishes and boosted by their judicious associations and plays on texture. Service is attentive.
French veal cromesquis croquettes, parsley and Kalamata olives
French rump steak, organic spring asparagus, mojette beans from Vendée and beets
Smoked crémeux chocolat, thyme and lemon