The toque is confirmed for this seemingly jovial address, well in tune with the times, with a lively cuisine full of ideas, shunning banality without making it a posture, with a slight predilection for assemblage, but also a good sense of associations: mediterranean muge with coconut-coriander chilli jelly, duck with peanut mint and rice flour pancakes, pita bread with lamb confit and pickled cabbage, harissa with honey and feta cream with pickles... Pleasant small plates, right down to the desserts (sweet chestnut with whipped cream, Greek cake with yoghurt and lemon curd with pistachio...) and a rather tempting wine list.
Chef
