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Before opening the Atelier, the chef, Patrick Brocart, made his ranges at Lenôtre, for example. It was in a former carpenter workshop that he chose to install this restaurant in the clean interior. It offers a kitchen that reinvents itself through its desires, seasons and weeks… Every day, the list of dishes aligns with black slates. The menu or formula of choice is made up of 3 entries, 3 dishes and 3 desserts. They include ravioli in the county, tomato/pesto/parmesan, young deer, small vegetables with magnets and tiramisu at Risaralda. A very friendly chef who does not take himself seriously and likes to work with good products to give the homemade part. Sunday is pizza night! The pizzas are copious but not heavy in sight because the dough is based on soya flour. A table to discover!
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On recommande sans soucis !