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Wine bars
Ruddy Maisonneuve’s cuisine is a gourmet tribute to his childhood memories of his grandparents’ farm (p’tite pomme or “little apple” was his nickname as a child). As former second chef of LuluRouget, his market-fresh, seasonal and local dishes demonstrate a high-level of expertise, be it in the cooking methods, presentation or seasonings. Juliette Jovelin, the chef’s business partner and other half, is all sweetness and kindness in the dining room. Well-hidden on the Champ de Mars, but highly recommended.
Fried mackerel and textures of carrot
Braised beef chuck, potato pulp, spinach and red wine sauce
Apple tartlet with quince and ginger sorbet