Beautiful address with terrace suggesting a kitchen of great quality of season and noble products with local savours.
Aurélien Moutarlier (who cut his teeth at Loiseau and Le Bec Fin) heads up one of the city's most sought-after restaurants. Noble products and local flavors are magnified by exotic inspirations in a cellar room opening onto open kitchens or a shaded terrace near the Canal des Tanneurs. We feasted on maki-style trout gravlax, followed by braised beef cheek with red wine sauce and beet. To conclude with a Mandarin and Tonka Fraîcheur. Pure delight for the palate and the eyes!
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