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Restaurant offering a cuisine with great finesse, concocted with quality products.
Jean-François Buche is a master restaurateur at this exceptional establishment. The chef's honors include three forks in the Michelin Guide and the title of Young Talent 2007 by Gault & Millau Nord-Pas-de-Calais. His cuisine is a fine blend of quality ingredients. The menu offers a fine selection of traditional dishes with a new twist: two-salmon tartare, guacamole cream and mesclun de salade for starters; boneless free-range quail dodine stuffed with potatoes grenailles "smoked by us" for main courses.
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Members' reviews on AU DÉPART
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Les +: un accueil chaleureux et des prix tout a fait abordables pour un restaurant gastronomiqie.
Pour l'instant je ne mets que 4 étoiles parce que nous n'avons testé que les plats à emporter, je compléterai mon avis quand nous aurons mangé sur place.
En tout cas une cuisine de qualité à essayer sans hésiter !