Access for people with disabilities | Children's Menu | Pets allowed | Takeaway
Gault&Millau's review2025
Taken over in 2019 by Tiphaine Wagner, the restaurant follows in the footsteps of its predecessor, offering fine market cuisine in an elegant, contemporary setting. Mixing sleek furnishings with baroque elements, the place creates an intimate atmosphere that's a delight on Saint-Avoldian evenings, with a well-calibrated menu featuring a cylinder of foie gras with bourbon, seasonal chutney and pink salt, pike-perch on paella, chorizo emulsion, turkey ballottine with mushrooms and creamy jus, a duo of sweetbreads and scallops, saffron emulsion. Classic desserts.
Chef
