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A friendly contemporary bistro in the Grignan quarter where the name spells out the kitchen's priorities: Season, Craftsmanship, Taste, and Emotion. The cooking leans vegetable-forward and seasonal, with short supply chains doing the sourcing work. Dishes land somewhere between precise and playful, and the desserts carry the same light touch. Soft, muted tones keep the room calm, which is probably deliberate when the food is asking for your full attention.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Grilled watermelon carpaccio
“Expect dishes such as grilled watermelon carpaccio seasoned with blackcurrant, black miso and marigold; perfectly cooked rockfish, saffron fregola sarda, yellow courgette in a sauce vierge.”
Michelin Guide -
Peach Melba
“The desserts, including a modern take on peach Melba, also showcase fresh flavours.”
Michelin Guide
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