While Aurélie Briot’s eatery has kept the charm of the tea room it was a few years ago through its harmonious decor (herringbone parquet flooring, lovely wallpaper, aged mirror, antique chairs), it is now an honest bistro where chef Renaud Leroy offers a very intimate, healthy and aesthetic cuisine, enhanced here and there by a few Asian seasonings and adapted to the market’s offerings. The service and exquisite desserts are also of note.
Free range chicken leg cooked with thyme, new potatoes and herbs
Roast green pollack, browned butter and Swiss chard spring rolls
Grand suisse, fruit coulis