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When the cooking is attractive and there is a soothing décor, we are automatically ready to eat. The Salle à Manger, a few hundred metres away from the Seine, on the slopes of Sèvres, evokes the atmosphere of the cottages of countryside where the welcome is typically provincial, warm and lively. Patrick Becan's cuisine is traditional, and changes with the seasons and market availability. We enjoyed this for example: egg cocotte with foie gras, beef fillet, blue cheese sauce, roasted whole bar in Italian styl, rum baba... Also note the existence of some originalities, such as these tuna tatakis and their crisp vegetables salad and that you can enjoy by 6, 9 or 12. A room in the basement can accommodate up to twenty people for private parties or receptions.
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Photos des figues fraîches à la mousse de ricotta et du fricassé de champignons.
Une carte qui change souvent, un accueil toujours super et du personnel au petit soin.
Les plats sont bons et toujours bien travaillés.
Notre resto favoris du coin
Je recommande????