SAVAGE
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A restaurant where the vegetal is enough for itself and where seafood and meat can be added in supplement.
The concept of Savage is simple: the plant is in the center but we adapt. If you want meat or fish, it's possible but in addition. A restaurant that is well in tune with the times! In the meantime, the plants are treated like real stars. In the plate, a main vegetable (for example, a leek on the barbecue but also declined in juice) superbly emphasized by the chef Joël Rammelsberg, and others which turn around, as a side dish or condiment, with possibly a cereal (like the red rice). It is fine, light and surprising.
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Members' reviews on SAVAGE
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