RAPHAËL LE RESTAURANT - HÔTEL RAPHAËL
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Restaurant presenting a seasonal menu with beautiful products combining contemporary and classic cuisine.
A trio in cuisine consisting of Etienne Barbier, the chef, assisted by Thomas Chegaray and a feminine touch for the pastry in the person of Nina Métayer. Their philosophy? Prepare a seasonal menu only using produce combining contemporary and classic cuisine. This association is found elsewhere in decoration where the immaculate white walls contrasting with the aubergine touch of the curtains, the whole tempered by the grey of the foundations of the stylish armchairs. For lunch: carpaccio of veal, basil and Parmesan as starters, then guinea fowl and maki and chard in main course and as a dessert a globe meringue, cucumber and strawberry very surprising to say the least...
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