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Restaurant in a refined setting offering dishes from the best products.
Ryuji Teshima, "Teshi", is far from being a novice of the stoves. After gaining experience with many Parisian kitchens, the 34-year-old chef opens his own table. In a clean setting, guests have an unbeatable view of the open kitchen. At a table, he regals his customers by offering dishes from the best products. Its dishes are aesthetic and sophisticated: Basque country calf, rolled with fresh radis, pulse and anchovy foam. A beautiful superposition of tastes and textures. More darker, a wild ostrich granity and white cheese with mirabella compote… Finally, the saint-honored with his salty butter caramel. One regret: small portions.
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