Enjoy refined, inventive gourmet cuisine concocted by a chef who works exclusively with fresh produce.
Chef Eric Minart, who trained with Robuchon and cut his teeth at Taillevent in Paris, offers refined, inventive gourmet cuisine, with dishes made exclusively from fresh, mainly local produce. The menu changes regularly to reflect the seasons. The restaurant also boasts a superb wine and whisky cellar, on which you'll be well advised. The contemporary decor is conducive to a chic, relaxed atmosphere. The terrace is quiet, full of flowers and very pleasant.
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Service toujours impeccable et cuisine toujours au rendez-vous des surprises. Compter en moyen 50 euro par personnes pour apéro entrée plat désert et verre de vin. Une adresse à faire à tout prix.