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Restaurant offering inventive, daring gourmet cuisine that changes with the seasons and market finds.
Benjamin and his team offer a warm welcome in a former tile factory with stone walls. Inside, the industrial decor is tinged with refinement. The chef offers an inventive gastronomic cuisine, evolving with the seasons and market finds: Ravioles aux cèpes, Poitrine de cochon laquée au jus réduit, Poulpe de roche à la panure coréenne... coulant au chocolat noir "Valrhona 62%", Macaron caramel-yuzu... An efficient cuisine, sometimes daring, but one that makes this place an excellent address!
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Une bonne fin d’année ????
A cette saison le fond de l'air est frais y compris dans la salle de restaurant.
La géométrie de la Feuilleraie separe les convives en 2 salles , ce qui oblige les musiciens à faire un va et vient qui rompt un peu le charme de la soirée du réveillon de nouvel an.
Y a t-il une autre solution?