LE FILET

This bistro plays the map of the sea with a fusion fusion kitchen of Japanese and French inspiration. First he seduced by his contemporary decor, the know-how of Chef Yasu Hisa Okazaki does the rest. Fish and seafood make up most of the menu (tuna tartare, oyster oysters, marted trout, grilled octopus…), not forgetting some meat dishes such as the short shored beef coast, or home pasta, such as cavatelli to calf and foie gras. You'll be crowned with a pie at the yuzu, grapefruit, meringue and ice cream of kumquat. Fresh and delicious! The atmosphere is sparkling, the wine list is inspired, and the food is simply divine.