LE SWEET

French vice-champion of the Olympics of the trades, Kevin Truy is a young and ambitious chef. After a few years spent with his eldest son Farid Moulla, who passed on his love of the profession to him, he started cooking alone in July 2016, taking over his boss's restaurant. The decoration of the room is very contemporary. The one on the table is very neat. The plates are nicely set up. They are mouth-watering. They are made up of the best seafood, fresh vegetables. The menu is tightened but changes every 2 months according to the seasons and offers meat and fish: Thai-style gambas, almost fried veal, pork fillet with gorgonzola, cannelloni with smoked salmon and shrimp. The titles of the dishes are not pompous, but indicate the main elements each time. The discovery is made on the plate. For the sweet touch at the end of the meal: chocolate sphere surprise, revisit paris-brest or chocolate charlotte heart caramel. We are always in a hurry to discover the next map! A good gastronomic address.