Bertrand Lherbette's table is a meeting place for insiders, who return here with the assurance of an honest plate that's always up to scratch. The chef is serious, diligent and upright in his concept, valuing local producers in a virtuous approach to cooking. We keep coming back for these seasonal compositions, always convincing, in this sober and elegant setting, with its natural tones, woodland prints on the walls and large wooden tables. On the €49 menu, aigo boulido with perfect egg and bottarga, monkfish and black rice risotto with Pierre Zoubkoff's organic vegetables, a picanha of pig with stone-ground polenta and vegetables, a very good chocolate moelleux with mascarpone ice cream. Pleasant service.
Bertrand Lherbette Chef
