LE CERCLE
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We enter The Circle by a rainy autumn day and from the aisle leading to the bourgeois house, we are subjuded by this sweet scent of lavender that floats in the air and awakens the memories of summer evenings. Contemporary art has a place of choice here. The large windows reveal the outdoor terrace and the colorful garden lounge for summer days. At a table, the exaltation of the senses continues. The service of this gourmet restaurant is attentive and smiling. With regard to the ballet of the dishes (fatty liver in the corner, for shavings on risotto and passion vinegar juice; pearl cod and gray shrimp, date pulp and hazelnuts, and celery kimchi; lamb of the bustle in two roasted ways, and Pojarski, beans in juice, butch of sheep's sheep and apple in cumin), he keeps amazing us, until the desserts, like the wedding of the green lens of Berry and chocolate (ganache, sauce, and sorbet), with a touch of cloves and whisky, or the sublimation of the apple of Saint-Martin in a juices raised in Tasmanian pepper and sesame tile, in berdy thickets of compote, morilla caramel. The two chefs Pascal Chaupitre and Christophe Lot also offer on Wednesday (see the calendar on their website) cooking classes, as well as classes of oenology. This circle, which is not elitist, is open to all gourmets.
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Pour ceux qui ne connaissent pas, le menu du midi est abordable, et permet une première approche de la cuisine du Cercle sans se ruiner!