The harmonious decor by Paul Ottavioli and the kitchen by Cécile Lévy, a veteran of Tekés. The result is a charming table where the material is the decor, the glass bricks and terracotta tiles, the wicker chairs and natural tones, the beautiful vaulted basement room. To enliven the plates, a delicate, contemporary-inspired bistronomy, with an oyster tempura, black sesame, radish pickles and shifka aioli, leek, gremolata, orange gastrique and red chili, almonds, monkfish cheek, snow peas and peas, fish stock, dill and zaatar, poultry and soba, green zucchini, wild garlic and strong jus, a rhubarb and carrot dessert.
Cécile Lévy Chef
