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Restaurant in Paris offering meat, fish, desserts, a daring, inventive and relevant cuisine.
Jean-Marc Notelet has a great passion for spices, condiments, herbs… In short, everything that can give a slap in the face to cooked products (often exceptions and always sourcés) in this restaurant with a ministerial, bourgeois and comfortable cabinet. So we will not be surprised to sail over the slate between cajun gambas to the grated fennel or a velvety orange potimarron orange. Then you will wake up your taste buds with tonka beef conflict berries or a combawa cabillaud cod back, or a team fillets, stew of turmeric and bouchots zucchini. To finish this festival of sensations, we will be using the pineapple candied pepper conflict, coco turbiné. A bold, inventive, but always relevant cuisine.
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