Although the room doesn't stand out for its natural light (except for the tables near the glass entrance), the total renovation of the place is a success: simple but comfortable furniture, warm colors, well-chosen fixtures and materials. The vinyl sleeves hanging on the wall and the background music are in tune with the brand. Vincent Jouyaux (kitchen) and Carole Ruault (dining room) have done things right. This young address is already setting the standard. The dishes are well thought-out and eye-catching, and the execution is precise and invigorating. The tagliatelle-style scallops are aptly enhanced by an iodized accompaniment (delicious little cockles, grated coral...) with slightly acidic notes. The fried capers are like exclamation marks. A sea breeze (bottarga) blows over the well-crusted sweetbreads, whose taste is prolonged by a beautiful juice contrasting with the sweetness of the carrots. Ricotta fritters, white-orange chocolate ganache and clementine sorbet ensure a flawless finish. Organic wines, some natural, chosen with passion.
Chef
