LA DURÉE
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A contemporary setting and class await you to spend a nice evening. Opened for five years, the grey tones and the service invite you to relax. On the kitchen side, Chef Angeloa Rosseel offers you refined dishes and surprising blends, like these fatty livers of candied geese accompanied by a olive jam and an excellent milk calf from the Limousin served with a ceps de and hazelnut emulsion. The wine list is diversified and offers French, Italian or Spanish wines. Proof that this institution deserves your full attention: it is already a Michelin star, which is a very good omen!
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