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Bistronomic cuisine in a refined, modern setting.
The concept of bistronomy, which combines the quality products of a gastro with the efficiency of a bistro, works. Alfred has taken up this challenge in his trendy, designer establishment. In terms of décor, a powerful royal blue on the walls contrasts with the wood of the furniture and parquet flooring. Above the main dining room is a pleasant mezzanine to accommodate even more gourmets. Chef Audran Vermorel's dishes are as colorful as they are delicious: scallop carpaccio with yuzu and lime, roast Limagne duck fillet, carrot mousseline with cumin, pan-fried and shredded lamb in two ways, house-arranged rum baba... An all-plant menu is also available.
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Seul bémol, ont aurait aimé une présentation des plats, qui les auraient mis d’avantage en valeurs, car certains éléments ont pas été reconnus car ils n’étaient pas dans l’énoncé de la carte.. c’est dommage car à part ça très bonne adresse à découvrir :)