Amélys

1320

Even if this comfortable brasserie is primarily geared towards the tastes of the international clientele of the Royal Hotel, chef Paul Fourrier pulls it off with some original combinations of flavours and textures, such as the perfectly balanced crispy Yellowfin tuna. As for the filet of Challans duckling, sweet potatoes, half fig, half grape, it is cooked to perfection with its crust caramelised and clever association of figs and grapes. Not to be overlooked are the airy desserts whisked up by Lionel Marchand. The quiet terrace is a real plus.