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Restaurant offering a local cuisine made from seasonal products.
Philippe Excoffier (not Escoffier) has the particularity of being the head of the residence of the ambassador of the United States. He even wrote a book at the Ambassador's Table, published at Flammarion. Today, from the shadow to the light, we are delighted to discover its cuisine, careful and generous, a kitchen of our soils, which sail between bistro and gastro, made from seasonal products, greedy and indelible bourgeois classicism. We think of a creamy tomato of tomatoes, espuma de, olives or a fillets, fennel, grapefruit, lemon olive oil. Dessert? Fishing minestrone, sherbet and chantilly chantilly. The room, which has 32 seats, has kept its counter in the old place. For the rest, fortunately, she was recently redécorée. It is more cosy, more warm.
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Serviette de qualité en revanche, bon accueil.