A lively cellar, with bottle and barrel, as its name suggests, complementing shopping with a wine bar. This allows you to discover the vintages by accompanying rather elaborate dishes: oysters au gratin with yellow wine and buckwheat sabayon, scallop carpaccio with horseradish cream, cuttlefish sausage and black pudding with cider emulsion, roast quail with chanterelle mushroom jus and truffle.
Chef
