Pascal Roy (former chef of Table des Roy) proves with his new restaurant that organic, vegetarian and gluten-free cuisine can be festive, colourful and delicious. Whether it’s the savoury or sweet you seek, this spot boasts delicious delights all day long.
Risotto with 3 types of quinoa, white asparagus and tamari “tofumage”
Creamy polenta with lamb’s lettuce and candied lemon, lúcuma-braised endives, and marinated brown mushrooms
Upside down cake of apples poached in emoliente, served with a sorbet of “poires tapées”, Touraine red wine and spices.