Salad bar offering generously garnished salads and desserts prepared by pastry chef Samuel Denis.
Right from the front, the concept was clear: "Tranche: on s'en paye une bonne?". This salad bar was born out of the desire to eat a salad without cutlery, hence the idea of sliding the ingredients into a toasted bread sheet, folded into a half-moon shape for garnishing. Eventually, the salad bowl took over, but the slice is still there, topped with tapenade or another dip to accompany the generously garnished salad: a cooked starch, roasted vegetables, raw vegetables, cheeses, eggs and various toppings (roasted seeds, seasonings). In winter, warm dishes are added to the menu. Desserts are by Samuel Denis (like the bread), a pastry chef from Rennes.
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