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A creative seasonal cuisine that calls on local producers to be tasted in a restaurant in Les Herbiers.
A sober, uncluttered setting, in natural tones, with a "workshop" spirit for this excellent table. The chef, Aurélien Jousseaume, Young Chef Espoir of the Year 2013, cut his teeth at Guy Savoye and Guy Martin. His creative, contemporary cuisine draws on French terroir, with a particular emphasis on local producers. His signature dish is roasted veal sweetbreads with sparkling butter, Jerusalem artichokes, crosnes and hazelnut crisp, veal jus with roasted coffee.
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Members' reviews on L'ENVERS DU DÉCOR
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Félicitations à toute l équipe
Bravo nous reviendrons
Nous conseillons de venir et nous de revenir .
Chaque plat est un plaisir pour les yeux et un réveil des papilles.
Le service est très agréable et le décor cocooning. Bravo à toute l’équipe. Nous reviendrons.