LE GARDE TEMPS
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Black-fronted restaurant with a bistronomic menu and seasonal market cuisine
At Guard Time, time seems to be stopped. Led by Chef Pierre Siewe (past Yves Camdeborde's kitchens), the restaurant is in advance with its elegant black facade and room full of brick walls, comfortable benches and bistrotières tables. A fashionable style for a bistronomique card that changes every 15 days and a market kitchen that leaves time to grow. According to the seasons, a pan de de'simply ', a tail baronne with juniper berries, passion vinaigrette, Brussels cabbage petal, a just mackerel fillet, a fresh goat, a fig acidulous, fairway beef, parsnips de parsnips, cocoa grated. The taste of cooking is fine, and the papilles and small touches are lazy. To finish, a sweet sweet cream cream Séchouan and raspberries…
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Un chef qui maitrise ces mélanges, des prix raisonnables.