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Nice restaurant where the menu declines bistro recipes, concocted by the chef Nicolas Jay.
A hushed and contemporary atmosphere for this very pretty restaurant behind the ancient theatre where the menu features bistro recipes, revisited by the chef Nicolas Jay, who has been dividing his time between here since March and the Parvis, which was taken over in 2018. He chooses his fresh products, meat and fish, organic vegetables for some of them, and proposes a cuisine of the market and local produce, saddle of lamb steak with thyme, terrine of veal shank, feet and perennial packets on the menu, candied cheek, veal kidneys, orange caillette - Nicolas' tasty signature dish.
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