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Gourmet restaurant with a focus on plants and local produce, with profits going to the Hearth project association.
Located on Place Saint-Géry, chef Elliott Van de Velde's restaurant isn't just a good place to eat, it's also got a heart: profits are donated to the Hearth Project association, founded by Elliott, which fights food waste and social precariousness. The menu of up to 8 courses focuses on the plant-based and local (with the occasional support of dairy products). Vegetables are treated in a variety of ways (fermented, smoked...), asparagus soars, fennel takes flight. The organic wines are surprising. We approve 100%!
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Les plats sont délicieux et bien sourcés, le personnel aux petits soins.