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Restaurant offering a menu between tradition and innovation that evolves with the seasons.
This chef, who comes from a family of restaurateurs, has been at the helm of his establishment since 2003. His menu reflects his style, combining tradition and innovation, and evolving with the seasons. Semi-cooked duck foie gras, homemade cold-smoked salmon, veal sweetbreads with morel mushrooms, filet of sea bream with Nantes butter, almond sorbet tuile, chocolate vanilla fondant heart... enchant the plates. The setting is delicate, and a small 25-cover salon lends itself to family meals. Please note: a selection of takeaway dishes is available to order.
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