TABLE
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Restaurant offering dishes made of ultra-fresh products and elaborated in a simple way.
Bruno Verjus, author, columnist and blogger, went to the table for years in restaurants. He tested them, pointed them finger or put them back. It went from the other side of the fence and now it is under the fire of the gastronomy spotlight. On the side of the stoves there is a kitchen that makes body with the dining room, the two spaces are just separated by a huge counter where one can sit down to be close to the show. On both Flamberge, we can contemplate every day 3 or 4 large pieces (cow's length Maine-Anjou matured 9 weeks, gascon black porcelain, Yeu turbot, pineapple bottle of Benin…) to cook. It's a feeling cooking, made up of ultra-fresh products, designed in a simple way for the recovery of raw material. The presentation and the colors are there to sublimate the chef's know-how. The card is very short and varies according to product arrivals. You can find yourself in front of a velocity of topinambours and foie gras, green asparagus in the broken egg, a rooster with wild herbs. What is certain: We're never disappointed. For these non-standard products, Bruno has built a crush on the height, where raw materials (steel, tin, brick, slate) are honored. The ideal address to impress his guests!
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