Casual | With children | With family | With friends
Gault&Millau's review2026
The Italian restaurant across the street has opened its own pizzeria, to extend the pleasures of a classic transalpine dish. The restaurant focuses on a high-end idea of the recipe, with appealing toppings: louise with morel cream, mozzarella, brown mushrooms, Périgord tomme with walnut liqueur and arugula, sliced duck breast, tartufata with truffle cream and mozzarella, truffle tomme, arugula and Parma ham, or ricotta-asparagus, stracciatella, arugula and pesto with roasted hazelnuts and wild garlic. Good service.
Chef
