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Bistro where you can enjoy bluffing plates of great bistro classics rectified and magnified.
A bistro that does not pay a mine but deserves the detour, and especially bears its name! Manettes, a Japanese chef, Eji Doihara, former head of the Paul Bocuse brewery in Tokyo, accompanied by his delicious wife and good will. The base is bluffante with great, refined bistro and adorned bistro with what Japanese expertise has better to offer. À la carte only 5 starters, 5 dishes and 5 desserts. The hit of the house is the fragmentation of the sot-it leaves it to candied mushrooms and roasted leeks (vegetables vary over the seasons). The roasted whole farmer pigeon, small onions, roasted beets and Madeira sauce is a nice envolée of flavours. The cheese from rum to orange cream was also a little pleasure. If the house of the room leaves marble, it is immediately comfortable by the table at the entrance where bottles of wine are ready for self-service. Here you get up and you choose the wine that will accompany her meal, to simple.
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前菜、肉、魚、どれも素材が活きた調理で大変美味しいが、特に肉の焼き加減が完璧。
ワイン好きのシェフご夫妻がセレクトするワインたちは温度管理も素晴らしくどれも美味しい。
アットホームで細やかなマダムの接客が恋しくなり、定期的に通ってしまいます。
Nous avons dîner avec ma conjointe dans ce restaurant qui propose une cuisine de très bonne qualité rien à redire, un service très agréable. Nous reviendrons avec plaisir !
Mention spéciale au dessert Pêche Verveine, très frais, parfait pour terminer le dîner.