Here is a concept of fast food which, you will have understood, revolves around meatball. They are homemade using fresh produce and the recipes are as creative as tasty. The place is successful, in tune with the times with raw materials, light wood, marble tables and a counter to take lunch alone on the ground floor, while in the basement, it is vintage and living room atmosphere as at home for privatization. The balls can be enjoyed in punnet, they come in 5 and the recipes regularly change. Every day, chef Kevin Austruy showcases two French breed meat, a French chicken, fish and vegetable. On the menu of the day, for example: Salers beef with onions, Sisteron lamb and thyme juice, yellow free range chicken roasted with chorizo, roasted salmon accompanied by shallot compote and figs roasted with lemongrass, and aubergines roasted with herbs from Provence and AOC comté of 18 months. The products used are all quality ones and sourced from the terroir. These meatballs are accompanied by puree, lentils, pan-fried vegetables… They can also be served as a sandwich in a ciabatta bread accompanied by eggplant and a sauce.
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