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A restaurant-wine bar from the former pastry chef at Alexandre Couillon's kitchen, where the Michelin Bib Gourmand feels right at home. The room leans casual, the wine list runs to around 200 bottles, and the cooking has a way of making sauces do the interesting work. Evenings shift toward sharing plates, which suits the general mood. The kind of place where the dessert reminds you the chef has a pastry background, and you're glad someone mentioned it.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Bib Gourmand
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Glazed carrots
“the carrot, ginger and honey jus on the glazed carrots, served as a starter, is full of oomph”
Michelin Guide -
Fillet of mullet
“the satay sauce on the fillet of mullet brilliantly sublimes the fish”
Michelin Guide -
Creamy oatmeal dessert
“The creamy oatmeal dessert is decisive proof that the chef has not lost his touch.”
Michelin Guide
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