LE BOUCHE À OREILLE
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Gastronomic restaurant with a terrace offering an inventive cuisine with an unbeatable quality-price ratio.
This award-winning gourmet restaurant - including, of course, the highly commended Petit Futé! - is well worth a visit. Young chef Aymeric Dreux, who trained as a pastry chef with such greats as Éric Briffard, chef at the George V, and Joël Robuchon, decided to strike out on his own and create his own restaurant. The restaurant, set in a modern space, has been intelligently designed: the veranda is ideally exposed, the terrace peaceful, and the dining rooms plush and bright. The cuisine is inventive and generous, and the limited menu is a guarantee of freshness. Choose from cod with grilled shrimp and peanut butter, saddle of rabbit in a cazette crust or roast pike-perch with glazed broccoli. The desserts live up to the chef's training: artistic, fresh and tasty.
Cuisine excellente et raffinée
Personnel agréable et attentif
Terrasse extérieur très agréable
A refaire sans hésiter
Et plats ainsi que vin au top.
Et terrasse intérieure idéale quand il ne fait pas trop chaud.
Des explications sur les plats et des conseils très intéressants