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Address in Issy-les-Moulineaux using only seasonal products in the kitchen.
Mickaël Meziane, a very young chef, who has worked with Joël Robuchon and Alain Senderens, was not afraid to launch his first business alone. He has surrounded himself with a team that reflects his image, young and dynamic, to climb the steps leading to a gastronomic reputation that is beginning to make some noise. The chef does everything in the kitchen and works with only seasonal products: Castilian lamb in navarin, sweetbreads fricassee, trout just pink with black lemon. To the pleasure of the taste is added the pleasure of the eyes: the plates are presented like small works of art.
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Nous étions 2 pour le déjeuner et avons choisi le menu du jour en entrée/plat/dessert.
Le prix est élevé mais correspond à la qualité des lieux.
Bravo la team !