This small “tasting cellar” run by sommelier Guillaume Claireau, and pastry chef, Antoine Gaudin, plays the original – and very winning – card of pairing wines and desserts. This veteran duo, with a stellar resumé (La Marine, Pickles), delight us with their incredible delicacies, prepared on the spot with great creativity and technique. But, they also make superb savoury tapas to be savoured with fine wines, cocktails – or even soft drinks. Sunday brunch, too.
Fennel tartelette with wild garlic pesto and coriander oil
Vegetable Île flottante