ASSEMBLAGE
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Address serving traditional, refined and seasonal cuisine, oysters, prawns and cheese dishes.
Gilles and Serge Brun, the two chefs in love with the cuisine of the "bouchons", share a piano around refined dishes. The menu adapts to market finds. Assemblage is the cellar and the oven. Once a month, it's a "food and wine" evening. Examples of dishes? Orzo risotto with squid ink, bottarga, grilled sardines, fava beans and shell juice, then veal shoulder confit, sweet potatoes, grilled broccoli, angel hair and saffron yoghurt, and finally strawberry, rhubarb and pistachio cake with red fruit sorbet.
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