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A New York loft style setting offers a market cuisine on the slate, playing with the seasonality of fresh products.
Behind the anthracite façade, a New York loft-style setting. There's no à la carte menu, but rather an à l'ardoise menu. Chef Frédéric Hervé prepares fresh market cuisine, with dishes that play on the seasonal nature of fresh produce. The result is a Japanese-style beef tataki with sweet potato compound for starters, followed by veal steak, Jerusalem artichoke pressé with tonka bean, coffee jus and, for dessert, Japanese cheesecake and fresh blood oranges with rose and Sichuan pepper.
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Members' reviews on LE SALE GOSSE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Mention spéciale au Pressé de paleron de bœuf au foie gras ! Excellent ????
Je recommande vivement !