LE BOUCHE À OREILLE
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Gastronomic restaurant with a terrace offering an inventive cuisine with an unbeatable quality-price ratio.
This gourmet restaurant, awarded with numerous decorations, including of course the Petit Futé's warm congratulations! - is worth a look. The young chef Aymeric Dreux, who studied pastry with the greatest chefs such as Eric Briffard, chef of the George V, or Joël Robuchon, decided to fly on his own by creating his own restaurant. The establishment, in a modern space, has been cleverly designed: the veranda is ideally exposed, the terrace peaceful, the rooms are cosy and bright. The cuisine is inventive and generous; the reduced menu is a guarantee of freshness. You will pick a cod with grilled shrimp and peanut butter, a saddle of rabbit in a crust of cazette or a roasted snapper with iced broccoli. The desserts are up to the chef's training: artistic, fresh and tasty. A private lounge with a capacity of 12 seats can be offered to you on reservation, in this place at an unbeatable price-quality ratio.
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