A new bistronomic restaurant in town by Maxime Brullé and Claire Baudais, with a contemporary, up-to-the-minute style. The codes of the genre are respected and the technique lays the foundations: a 64° organic egg, carrot-cumin velouté, puffed buckwheat, snacked scallops, parsnip mousseline with black garlic, brocoletti and creamy fumet, a filet of rump steak, mashed potatoes and jus, a vanilla-almond financier, passion fruit cream, kiwi, passion fruit gel and kiwi sorbet. Good service.
