This newcomer to the Amiens scene, replacing La Pena, offers kindness, conviviality and friendly home cooking. The dessert, a simple and good tiramisu in a large glass with a thick and not too sweet mascarpone cream, sums up the desired axis, after dishes with a Lyonnais influence, the calf's head carpaccio, fresh and homemade, and the pike quenelle with Nantua sauce, a little below. In the cellar, the affinity with the Rhône is confirmed, and we even find Julien Pilon in the bottles. Friendly service, not overly involved, but efficient.
Chef
