Go there and contact
A must-visit restaurant to discover seasonal cuisine made with local produce and prepared by chef Julien Sanchez.
At Holocene, we want to get back to nature. Products are sourced from the shortest possible circuits, and seasonality isn't just a fashion, it's a matter of course. Yet there's no shortage of originality and diversity. Chef Julien Sanchez likes to play with recipes and cooking codes. Here, no salmon gravlax, but pollock served with buckwheat blinis; the tataki is prepared with duckling. It's good, very good. Well measured, well seasoned. Holocene is open for lunch all year round, and for fine evenings in fine weather.
Did you know? This review was written by our professional authors.
Members' reviews on HOLOCENE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Accueil sympathique
Tous nos souhaits ont été respectés et cette soirée qui ouvrait les festivités de notre mariage a été fabuleuse.
La nourriture était délicieuse, le personnel était professionnel, serviable et très gentil.
Nous remercions encore toute l’équipe pour leur sérieux et leur disponibilité !
Un super endroit pour manger de très belles et bonnes choses !
Cuisine de grande qualité à un prix raisonnable et une équipe super.
Je recommande