Although the entrance is rather discreet, tucked away in an alleyway with no shops, it gives access to one of the city's most beautiful terraces, a wide teak corridor between two high walls precipitating the gaze onto the majestic Sainte-Cécile. The view is exceptional, and the cuisine does its utmost to live up to it, with market-fresh dishes of a decent standard, suitable for both business lunches and romantic dinners. In the evening, a vol-au-vent with crayfish, tarragon and vichyssoise cream, a ballotine of cod, cream of mussels marinière and braised vegetables, a duck breast, Espelette pepper, cider vinegar caramel sauce and granny apples. For lunch and dinner, the restaurant also serves pizzas, ideal for sharing.
Chef
