A good neighborhood bistro where Pierrick Vasseur draws on fashionable ideas and products to design a short menu that makes a good impression: foie gras mi-cuit with beef jerky and quince chutney, salmon gravlax Bömlo, octopus with black garlic cream and venereal risotto as a signature dish, Iberian pork reduction with rosemary purée "Robuchon style". Small personal wine selection at fair prices.
Chef
