Around me
Random
Wine bars
Far from newcomers to the restaurant trade, the two Barnabé brothers offer an understated and meticulous Michelin-star experience at their minimalist restaurant with its Scandinavian, fifties-style look and terracotta colours. At the stove, Charles (former second chef to two-Michelin-star chef Christophe Hay) brilliantly brings out the best of the seasons and the local produce, with bold, technically masterful dishes that do away with all fuss. In the dining room, Tristan is a charming host, offering perfect service and a well-put-together wine list.
Mackerel marinated in Muscadet, with chicory and roasted hazelnuts
Brill slow-cooked in hazelnut butter with potatoes, cockles from the Gulf of Morbihan and fish stock
Honey-based dessert with choux pastry with diplomat cream, ice cream and milk mousse