An elegant and demanding cuisine to be discovered without delay.
From market cuisine at lunchtime to gastronomic delights in the evening, we love this young, elegant and demanding restaurant on Rue Fouré. Jérôme Berdelou and Estelle Méheust have succeeded in making it a place apart, with two rooms featuring exposed stonework, one of which opens onto the chef's open kitchen. Jérôme, a gifted pastry chef, concocts subtle, refined desserts. His creativity is a perfect complement to that of his partner-chef, who creates magnificent dishes such as fish from the fish market with onion confit, chanterelle mushrooms and Kalamata olives. The products, 100% homemade (including bread), are sourced locally. As for the name Bairoz, it's a nod to the peppers and spices that spice up life.
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Members' reviews on BAIROZ RESTAURANT
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Excellent dessert