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.
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Members' reviews on LE JULIANON
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Les couteaux étaient délicieux on s est régalé
Et le dessert excellent.
Service agréable et le chef est venu nous saluer
J y reviendrai avec grand plaisir ????
Je conseille ce resto, n oubliez pas de réserver.