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2024
Recommended
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2024
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
4.9/5
21 reviews
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
Visited in december 2016
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
Très bonne table présentant des produits frais et de saison. La carte change chaque mois. Bonne présentation et saveurs délicieuses. Bon rapport qualité prix pour le menu avec 4 plats. La carte des vins est un peu légère, mais les vins y figurant sont de qualité.
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