A pretty, contemporary table in a chic, natural wood and brick decor, with no tablecloths, where you can discover a meticulous bistronomy, both in the choice of products and in the sober, unadorned execution: green asparagus and smoked trout, pollack and salsify with bear garlic, guinea fowl supreme with sweet potato mousseline, pak choï stuffed with thighs, creamy yuzu hazelnut and basil... We appreciate the atmosphere created by Estelle in the dining room as much as Maxime's cuisine.
Chef
