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Exceptional address preparing dishes of rare elegance with a short menu.
Push open the door of this establishment and let your taste buds travel, thanks to chef Frédéric Barette, who serves up dishes of rare elegance. The menu is small, but as is often the case, that's a good sign. You'll barely have time to read it before your mouth is watering, with promising titles like "Raviole grasse de haddock, poudre de peau, poivre Timut" or "Morilles farcies aux Saint-Jacques, beurre noisette". Everything is perfect, from the cooking to the texture. Note also a blind menu, with different services.
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Merci à Félix Gros , à la famille Barette et son équipe pour avoir sublimé ce repas de fête des Mères. Des saveurs délicieuses qui excitent vos papilles. Des sauces corsées, asperges et son Sabayon de vin jaune, homard d'Audresselles, raviole de haddock, des cuissons nacrées pour le bar, un canard digne de la Tour d'Argent et le must reste le ris de veau croustillant. Du grand art et en constant progrès pour le meilleur restaurant de la Somme !!!