Located in a quiet spot across from a small square, this discreet and elegant restaurant offers cuisine that whets the appetite. While the dinner menu is intentionally brief—featuring three appetizers, three main courses, and three desserts—it reflects a commitment to highlighting the freshness of the ingredients. The chef presents dishes that are meticulously crafted. However, despite all the culinary expertise for which he is known, a few shortcomings unfortunately marred this meal. The semi-cooked foie gras turned out to be overcooked, losing some of its melt-in-your-mouth texture, as did the small red mullet fillets served with pea mousseline and a somewhat bland beurre blanc. Fortunately, the cherry-basil dessert rounded out the meal on a positive note: fresh, well-balanced, and flavorful, it left a much better impression. The service was relaxed, and the wine list offered affordable prices.
Chef
