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An excellent table elaborates a kitchen incontestably mastered which privileges the local products.
Estelle and Maxime Dourdin have moved from the harbor to the embankment. An elegant setting that perfectly suits the masterful cuisine of the chef, who has worked with great chefs including Michel Sarran. One of Sablaise's finest restaurants. A short menu focusing on rigorously selected local produce, with noble fish from the Les Sables fish market, condiments from a Grenoble dish, small spelt risotto with herb coulis, then orange carrot cookie, blood orange cream, carrot glazed with orange juice. For food and wine pairings, rely on Estelle.
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A très bientôt donc !!!...
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