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Address offering traditional cuisine, fish, charcuterie board, meats and kebabs.
Here, it is always the right time for the awakening of taste buds and, hanging on the walls, clocks of all ages are constantly reminding it. Since 2006, Emmanuel Timal has offered a traditional cuisine the way we like it, generous, bistro and unpretentious. As a starter, cucumber avocado tomato and mozzarella gazpacho, tapenade or sashimi of salmon marinated with sesame and sardine rilettes. But fans will appreciate the charcuterie board for snacks and a nice glass of wine. You can continue with a prawn skewers marinated with curry and lemon confit, or a beef tartare cut with a knife, unless you indulge yourself with a pièce du boucher, or a macaroni gratin. To close these feasts, the coconut panna cotta served with its mango coulis and its exotic fruit salad is a delight. As a final note and so that the cheeks earn some more colours, those of pleasure, give in to a last temptation by enjoying an old Souillac plum, a must of the house.
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Aux commandes des fourneaux, la pétillante Carol, irlandaise et parisienne qui a fait ses gammes du côté de chez Vantre (75011), et côté cave, Julien qui a monté une jolie sélection de domaines coups de cœur faisant la part belle aux vins naturels, mais pas seulement.
Les plats proposés sont toujours frais et de saison, avec d'excellents produits (notamment de la mer), des cuissons hyper précises et, signature du chef, toujours des mariages originaux (les coques avec le piment façon Sichuan, la seiche parfumée au sumac et aux citrons confits...). A noter: les desserts valent aussi vraiment le détour, tout en délicatesse et légers en sucre.
Penser à réserver, et laissez-vous conseiller sur l'accompagnement en jus de raisin !