Nicolas Trinquet (formerly of Pickles) and pastry chef Tristan Hausser have taken over the once Bistrot à Gilles and are now the happy owners of this restaurant with roughly sixty seats, 3 dining areas and a small patio out back. They propose a “bistronomical”, trendy, colourful and creative cuisine spotlighting local, seasonal products and zero-waste practices. This promising duo is clearly off to a good start!
French organic green or white asparagus served with a smoked goose breast and egg
Herb-crusted monkfish with beetroot and turnip
Chocolate with sour cherry and pistachio
