The originality of this space (the city’s former courthouse after a very contemporary makeover – projection screen, white wainscoting – inside the Radisson Blu Hotel) and the set-menus for every budget, make this an ideal spot. Filet of sea bass in a Nori crust, cream of lamb’s lettuce, and saffron risotto; confit lamb shoulder with hazelnuts, white beans in truffle oil. Brunch one Sunday per month. Outdoor terrace.
Terrine of foie gras à l’orange.
Tataki of beef, teriyaki sauce, accompanied by a potato mousseline with wasabi.
Caramel choux pastry.