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A beautiful contemporary and subtle address offers a more elaborate menu in a neo-bistro spirit.
The pickles are these condiments of English origin which can be vegetables and fruits, preserved in vinegar. It is also a beautiful address held for 7 years by a passionate chef: Dominic Quirke, English of nationality and French of heart. His establishment is just like his cuisine: contemporary and subtle. The place opens onto a long space where natural materials rub shoulders with warm colours. We like the high table that can seat ten, the stone walls and more generally the atmosphere of the place. On the plate, we have to acknowledge Dominic's taste for a certain sophistication and a cuisine in motion. For example: the squid from Croisic, fennel, orange, tarragon or the organic Kohl of the Angels, shiitake, button mushrooms, onion powder, or the half-cooked wagyu of 44, phô, seaweed, radish, ponzu ; to be followed by line whiting, pak choi, celery, lovage, or Alain François' duck, aubergine, hummus, smoked leg pastilla, juice, or squash-parmesan tortellini, leek, arugula. We finish with a chocolate, hay, fig or grape, lemon, fermented honey dessert. The program is tempting! In the evening, Pickles offers a more elaborate menu, always in a neo-bistro spirit. You will have guessed it with the title of the dishes, Pickles privileges the local suppliers and the seasonal products. Nothing to say except that you should go there!
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Service impeccable, le chef prend le soin et le temps de passer à chaque table.