2024
Recommended
•
2024
Restaurant in an exceptional location to enjoy a cuisine inspired by the seasons and travel.
Futé was eagerly awaiting the "rise" of the Floor. It must be said that Jérôme Soonberg's former restaurant enjoys an exceptional location. The air-conditioned room, all in length and woodwork on the first floor, opens with two bay windows overlooking the magnificent Place des Terreaux. At our feet, the Bartholdi fountain and in the background, the Saint-Pierre palace and the town hall. Splendid, especially at nightfall. But ecstasy doesn't just come from the scenery. In the kitchen, the young (29 years old) and talented Guillaume Mallet. Born in Plymouth, immersed in the profession since his early childhood with his father, the chef studied in London, then in Paris at Lenôtre, Le Renouveau in Saint-Etienne and extras at Bocuse, Orsi or Villa Florentine. In a refined atmosphere, yet with a beautiful simplicity in the welcome and service, we enjoy a cuisine inspired by the seasons and travels, the respect of the products and the modernity of the flavours. On this summer's tasting menu, the menu changes every week: duet of foie gras from the Landes and its dried fruit chutney, a risotto acquarello al dente with chipirons or organic Mozambique prawns topped with pimantos del piquillos. To follow, a sweetbread of veal meal with sweet garlic cream or a turbo fillet roasted and flavoured with chorizo. Superb menu declined around lobster, where all parts of the shellfish are used with delicacy. Short but well selected wine list. Without a doubt, one of the most beautiful discoveries of the year.
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Members' reviews on L'ETAGE
4.8/5
64 reviews
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Le cadre est chaleureux et atypique.
Un accueil et un service irréprochable.
Un grand merci à Guillaume et Nicolas pour ce fabuleux moment.