L'ENTRACTE
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Address on the rough side of the ramparts offering a bistronomic cuisine with starters, main courses and desserts.
Laurence Galton and Sébastien Heurte know how to make this Entracte an exceptional moment appreciated by all. With a reduced menu (three starters, four main courses and four desserts), their bistronomic cuisine varies with the seasons and their inventiveness. Scallop risotto with truffle oil, haddock tartare with gin and tonic balsamic vinegar is just as popular as butternut roasted with honey, chestnuts, snails and buckwheat chantilly. An inventive cuisine, between originality and balance, to conquer fine palates.
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