Restaurant offering a fine, modern cuisine, elaborated with fresh products, downtown.
This downtown restaurant is one of Herbret's finest. The cuisine is fine, modern and beautifully presented, using fresh produce. François Barzilai is adept at "home-made" dishes, hence his title of Maître Restaurateur. The menu is deliberately short, with a suggestion of the moment. On the day we visited, the winter menu featured guinea fowl supreme, sweet potato pulp, turnips with orange butter, kumquats and orange marmalade jus. For dessert, the inevitable dark chocolate soufflé soup, toasted cookie and ice cream.
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