Restaurant offering a plate orchestrated by the chef Richard Baima.
Bistro-style tables and chairs, wooden bar, ochre-colored walls: a beautiful marriage of colors in a spacious setting that is reflected in the plate orchestrated by chef Richard Baima, with, for example, scallops and apple marmalade accompanied by an onion cappuccino. The foie gras is poached in a chestnut and coriander broth, and the beef in a porto-chocolate reduction with carrots preserved in Saharan spices, while the nutmeg squash is worked into the dessert with a linden honey velouté and chestnut confit whipped cream.
Did you know? This review was written by our professional authors.
Members' reviews on LE JULIANON
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
Pas de choix à faire comme ca tt est frais
Au plaisir d’y retourner
Menu unique qui change quotidiennement, produits frais, de saison et de qualité.