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Bistro in an old butcher shop with a menu card and the chef's suggestions varying according to the seasons.
This ancient butchery has preserved its charm of yesteryear and its extraordinary décor - fresco on the ceiling, large engraved mirrors… But the tables, the checkered tablecloths remind us that we are in a bistro. The chef's suggestions, Christophe Baron, change weekly with the seasons. The simple cuisine is displayed on a menu-carte which includes 5 starters, 6 main courses and 5 desserts. We start with a cream of jerusalem artichoke and its poached egg with foie gras. Then, we continue with scallops with clementine and black rice and we finish the meal with a chestnut tiramisu. At lunchtime, the formula is interesting, with a choice of three starters, three main courses and four desserts.
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