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Restaurant with a cuisine specializing in seafood, the menu with recipes of the chef revisits the classics.
Cyril de Héricourt, who has been fully involved in the restaurant business for ten years, has chosen to specialize in fish and seafood. He is in phase with the demand for a short menu with seasonal products. They arrive from the Mediterranean through the Côté Fish fishermen's group or from La Côte Sauvage, the fishmonger of reference in Beaune. Another partner: Passion Millot for the desserts. Let yourself be carried away by the audacity of the recipes: octopus, emulsion of bones and red mullet liver, creamy vegetables, chorizo.
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Members' reviews on LA LIGNE
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Quantité suffisante.
On conseille vivement.
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Service au top!!
Un patron très pro , et un très bon cuisinier !
Continuez ainsi