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Restaurant offering gourmet cuisine always in season, using market produce
Julien Allègre extends the pleasure and persists in signing a gastronomic cuisine in the tradition of Claude Girard, Provençal and authentic, always in season with market produce, which always delights the taste buds: purple artichoke carpaccio with hazelnut oil, breaded veal sweetbreads with croutons, veal jus with carrot, roast saddle of lamb with wild thyme, iced meringue with Madagascar vanilla, rum baba with vanilla Chantilly cream and grand cru hot chocolate.... not forgetting our tuber melanosporum truffle specialties.
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