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Bistro offering a market menu that changes daily.
Vantre with a "a" as an atmosphere, atmosphere, and many other words that might qualify this bistro above all. The wine is well present, but as it must be accompanied by the chef - a former passage of the Passage - marries it with a menu of the market that changes every day, nicely crafted in particular with the gnocchis butter sage, the white asparagus accompanied by melon and pulsal, turbot or the breast of Auvergne pig and black rice. We finish the meal with a delicious sweet sugar such as "Chocolate and hazelnuts", the frozen nougat and its roasted apricots or the suave cake of potatoes flanked by a blood orange sorbet. The decoration remains bistro with parquet floors, marble tables and leather benches.
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