BOTANIQUE
Restaurant on 3 levels with a veranda offering local dishes, pork and duck, different menus.
The restaurant occupies three levels: a dining room on the ground floor, in a contemporary bistro style decorated with two beautiful wine cellars and a glass window that lets you see neatly lined up bottles in the cellar in the basement, and another on the first floor, well-lit by a veranda and opening onto the kitchens. You can see Sugio Yamaguchi (ex-Georges Blanc et Pierre Sang) busily working there and his team who - in the kitchen - concoct elegant and tasty dishes. On the menu, you can shift between plats canailles and local plates as with pork and duck meat-pie or pan fried ceps of the country accompanied by an egg yolk tart. In the evening, the floor livens up and Botanique offers you various "tasting" menus, you can devour high-end products in well-inspired and expensive plates.
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