L’HYSOPE
The Hyssop always makes its own and takes us into unsuspected flavours. Pierre Koening continues his inventive cooking search. On the map, a lamb fillet with crumbled peppers, juice to olives and rosemary, a pan-fried brook trout accompanied by peaches, verbena et and hazelnuts. Be still curious for dessert with coffee counterfeiting liégeois. Mystery to the end! This small restaurant in the pedestrian street always surprises us. Its small room on the ground floor and on the floor, its terrace makes it an intimate place, with minimalist decor reinforced by attentive service. The server does not hesitate to inform you about the composition of the dishes and insists on chewing certain ingredients in order to extract all smell.
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