Hedonists of all colours rush to this elegant restaurant where Bordeaux-born chef Benoit Arbouin and his wife, a vetted sommelier, preside. Here, your tastebuds will discover a modern and inspired regional cuisine that is cooked to perfection. Sardines de Saint-Gilles and Pata Negra ham, filet of seabass in a citrus crust, notes of saffron, roast langoustines à la nage (cooked in court-bouillon), root vegetable shavings à la fleur de sel, croustilles. A cellar rich in Muscadets and Loire wines. Gracious and irreproachable service.
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.