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Restaurant with terrace, offering a cosy setting for creative seasonal cuisine, tapas and cocktails.
Freshly opened by Louis and Nachka, Sauvage offers creative cuisine in a cosy setting. The chef, originally from Brittany but trained in Switzerland, works with local produce, reinventing it according to the season. Here, duck meets ginger and squid meets coconut milk and curry. The restaurant also gives pride of place to seafood, regularly offering an "oyster bar". Tapas and cocktails delight the taste buds at aperitif time, on the terrace or by the fire, depending on the season. To top it all off, the menu is constantly reinventing itself!
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Deux entrées , deux plats ,trois desserts pour un seul chef en cuisine, alors oui pour un si petit établissement il faut que nous restions cohérents . C’est une masse de travail énorme que seuls les restaurateurs connaissent .Pour pouvoir faire plaisir à chaque client conscient et réceptif à cela.