In this Vauban district, which has no shortage of addresses or talent, David Mijoba's table nevertheless stands a little apart, working on a personal cuisine that's rather far removed from the often regional and Mediterranean inspirations of the area. The Venezuelan-born chef cultivates more of a Franco-Latin plate, elegant and well thought-out, as seen in a fine €59 menu, where you can come across steamed rock octopus, lacto-fermented aguachile, chard and chimichurri verde, scallops from the Bay of Saint-Brieuc, celeriac cream and rice, red tuna sashimi, toasted polenta, chickpea miso béarnaise and Tuscan black cabbage. Well-stocked cellar (Ganevat, Matassa, Bouju, Gauby, Grange des pères, Mas Jullien...).
David Mijoba Chef
