L'HEURE BLEUE BY YOHA
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Restaurant using fresh products from organic or sustainable agriculture for a lunch formula and a menu card.
It's a restaurant you can no longer look like. The leader has travelled azimuts: from the kitchens of Christian Étienne in Marrakech, from Senegal to Corsica, from Switzerland to U.S. It works in total transparency and does not fear to let it know on its map: ' my ethics is to use only fresh products from organic or rational farming…'. Among its proposals, apart from the lunch formula and the menu menu, you can distinguish the map of the brunches on weekends and holidays, and the tapas card that runs all day. The service is gentle all full and the cherry on the cake, the terrace in front which offers a sublime panorama on the perched villages neighbouring.
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