A sleekly designed restaurant offering fresh, innovative chef's menus and a seasonally changing à la carte menu.
A modern address with delicious details. Jean-Pascal Moncassin's dishes are defined by his experience at Fauchon and Crillon. While he learned the basics of fine cuisine there, his attachment to fresh produce and his innovative spirit do the rest: with his talent, he leads us from surprise to delight. We love the egg cooked at 64°C with its vegetable wok, or the filet mignon de cochon. Quite simply, the chef works with everything, from fish and meat to vegetables. The desserts are particularly noteworthy, especially the homemade tiramisù. With its warm welcome and impeccable service, this restaurant has more than one trick up its sleeve.
Members' reviews on RESTAURANT DÉTOURS
A bientôt,
Léa
Bon choix de vins également
un gros big up au tiramisu ;)
De l'accueil, du service et la qualité des plats il n'y a rien à redire.