Refined cuisine in a cosy restaurant with reservations
A refined and inventive cuisine that makes your mouth water, a gourmet whim to treat yourself and enjoy with delicacy. The chef, Vincent Guyon, who succeeds very well with desserts with enchanting names, composes the starters and the dishes a little bit the same way by mixing exotic accents: beef tartare with oysters, roasted turbot with brioche butter, pigeon and candied butternut. A cosy interior, like a lounge bar, for this restaurant located in a pretty alley. Sofa, bar and picturesque photos blend into a decoration made of variations from deep purple to dark beige. The whole is quite sophisticated with a touch of rusticity. The service is attentive, the menus rather expensive but the work is meticulous, rich in gustatory surprises. A place where it’s really better to make a reservation than to arrive unannounced.
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