RESTAURANT SÉBASTOPOL
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Restaurant where the chef relies on land-sea alliances, with fresh, local and seasonal products, beer and coffee offered.
At the helm of Restaurant Sébastopol, chef Anthony Dorard has plenty of surprises in store with his short menu, renewed every Thursday. He undeniably excels in land-sea combinations, as with his skin-roasted sea bream, chorizo, sweet potatoes, broccoletti and pea cream. As for desserts, he innovates or brilliantly reinvents classics, as demonstrated by his incredible mille-feuille with caramelized puff pastry, vanilla cream, pistachio/salt flower praline and raspberry caviar.
From aperitif beer to digestive coffee, you're in locavore mode!
Did you know? This review was written by our professional authors.
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