This restaurant, created in 2022 by Gaëlle and chef Yannick Poupon, is already a must-visit address. We love the comfort and elegant softness of the room punctuated by exposed stone walls, the attentive service of Gaëlle and her team, and the bistronomic cuisine of the chef, who has worked in renowned establishments. Yannick Poupon crafts, with love and talent, dishes with formidable flavors inspired by raw seasonal produce, his travels in Asia and his years spent in the Basque country. Among the suggestions that illustrate his savoir-faire are, for starters, crispy prawns, ceviche-style trout carpaccio and foie gras. The taste buds then succumb to, for example, chipirons with ginger and coriander, low-temperature veal chuck or goose breast à la plancha with honey, soy and candied kumquat sauce. Finally, enjoy the profiteroles, with their incredible cabbage. The wine list features regional wines, many of them organic.
