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Intimate room in Paris preparing bistronomic and gastronomic dishes, a gourmet menu and various desserts.
An all-in-one, intimate and somewhat dark room of the apparent beam and abstract paintings. On the plate, Anthony Boucher (former Petrossian) has become more casual than in the past and offers creations between bistronomy and gastronomy. He chose a greedy map at wise prices: Tomb of Savoy to grape must, plays candied beef, bar and venerated black rice, velouté topinambour and smoked haddock, Saint-Jacques snackée and pesto at basil… Before finishing on candied pear (pear, foam to mascarpone and vanilla, hibiscus jelly) or for the most delicious chocolate (smooth foam, chocolate ganache and plucked tiles).
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