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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