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Meat and fish, innovative seasonal cuisine based on fresh produce.
At L'Envol, chef Nicolas Neck works with fresh produce to create refined, innovative and accessible seasonal cuisine. In a sober, chic setting, we begin with white asparagus with citrus fruit or a fish terrine from the fish market. For the main course, fish fillet according to market availability, with endives and leek fondue, or medallion of pork mignon with chorizo marmalade and carrot méli-mélo. Finally, lemon-vanilla crème brûlée, chocolate shortbread mille-feuille with candied orange zest or sangria-poached pear with gingerbread and orange cream. A real treat.
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Members' reviews on L'ENVOL
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Nous sommes arrivés très en retard et l'enseigne nous avait aimablement attendue.
Très bons et beaux produits, frais et bien travaillé.
Peu d'attente entre les plats, très belle présentation, servis chauds et nous avons apprécié l'absence de menu enfant "nuggets frites" !
Je recommande fortement si vous êtes de passage !