Restaurant specialising in tartare with various recipes and also offering other dishes.
Sébastien and Romain Fabre have a specialty: the tartare. Among the twenty recipes, the Chti was loved (maroilles, cumin and beer) and also the spices (ginger, paprika and sweet chili). For stoves, you are recommended to the foie gras and ceps unless you are a burger fan and the Frangins is top. Allergic to tartare does not make the straw, the Frangins also know how to cook aloyau, a dorade fillet, a panty or holy chicken skewer with truffle and its crunchy vegetables. The entries are simple. For dessert, nothing complicated: vanilla burnt cream, millefeuille, chef tiramisu, etc.
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Le patron et super accueillant et super souriant
Le cadre est cool assez vintage