The room is simple, modest even in its contemporary style the threshold of downtown. But the good feelings come quickly: it is a table today, with a creative chef who knows what he wants. The map is malignant, the menus always well made, and the technique clearly developed in graphic presentations worked: prawns in sweet and sour strawberry snackées beans and tarragon to the undertaker, bar Cotinière organic vegetables and cereals, crunchy wafer guanaja milk ganache curry and raspberry ice "tired" ... It is natural that prevails in the kitchen as in the cellar (Lapierre Morgon) in a simplified vision of the traditional gastro.
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