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An address with a refined and refined style for a traditional and creative dish.
Just above the Petrossian shop, you can arrive in a refined, refined room after having finished a cloakroom with an elegant concierge. The speciality proposed here is not the famous Caviar caviar, it is the zakouskis, i. e. the hors-de-works typical of Russian cuisine. So, first of all, it's small portions that will arrive on your plates, but they're consistent and at the end of 3, we're no longer hungry, so don't have to look bigger than the belly! On the revenue side, the chef always plays between tradition and creativity, which is happiness for the senses. You'll be advised to start the «tradition» zakouskis with smoked salmon, maviar au and salmon eggs, and then continue with an «expression» zakouski of fine spices with autumn vegetable risotto, and continue with a caviar zakouski such as hen egg in Baïka caviar. Finally, if you're in a dessert, you'll never miss the baba paste soaked in old rum from Venezuela, Guanaja chocolate, the présentation presentation of this garment to rum will not fail! A low hat for the chef, zakouskis can tell him.
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