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Restaurant with a contemporary decor where the chef prepares a traditional French cuisine with fresh and seasonal products.
In this neighbourhood where students and tourists abound, you are happy to push the door of this restaurant enjoying a contemporary decoration. Chef Youssef Gastli, graduated from Institut Paul Bocuse, works only with fresh produces over the seasons and highlights traditional French cuisine. The menu changes every two weeks and allows you to renew experiences: goat in pastry case with basil, croque-monsieur with Mornay sauce, poultry suprême, apple pie or classic chocolate molten cake. We like the little touch of originality in each dish. A restaurant that can awaken our 5 senses without breaking the bank.
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