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Restaurant offering dishes made of carefully selected regional products.
The workbench is a craftsman's essential piece of furniture. In the Ainay district of Paris, this Établi continues to seduce us with its artisanal side, as claimed by chef Louis Fargeton. A warm and inviting decor of raw materials, artistically crafted in the same way as the products found in gourmet combinations on the plate. Simplicity and sharing for a chef who uses the best regional produce to create seasonal compositions as tasty as they are confusing: oyster, leek and kiwi; pheasant hen, beet and hibiscus. The choice of knives by Savoyard cutlery craftsman Jean-Loup Balitrand is particularly noteworthy, for a table that pays attention to detail.
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