A good address in the heart of town, run by local gastronomy maestro Arnaud Viel, who has put together a good team to ensure professionalism and quality. The place is warm and cozy, with a slightly club-like decor, and the menu plays on current trends: razor clams, Kristale oysters, Petrossian sardines to share, sea bream and avocado ceviche with argan oil, beef cheek and foie gras compression, 36-hour lamb shoulder with sweet spice cocos chorizo tomato... A varied cellar with wines from Italy, Spain and South America.
Chef
