“Units of measurement expressing how long a wine’s aromas linger on the palate after tasting”, these are caudalies. With such a promise of pleasure, any good hedonist would hasten to come and check out this colourful little establishment run by chef Benoit Arbouin and his wife Anne-Françoise, a passionate sommelier who has concocted a lovely wine list of more than 300 selections. On the first floor, an intricate cuisine with a gastronomic inclination is served; while on the second floor, the atmosphere is more relaxed with toasts or platters and brunch on Saturdays.
Sucette (lollipop) de langoustines
Roast rack of lamb à l’aillet (winter baby garlic shoots)
Brochette of caramelized seasonal fruit, served with a pistachio crème brûlée