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1320

Young chef Hao Guo dazzles with dishes like the tender and tantalising beef tartare with seasoning that stirs up the taste buds, a very umami sabayon gratin with a few fabulous briny mussels, a buttermilk sauce bursting with freshness and perfectly cooked fish and shellfish in his reinterpretation of bouillabaisse. The highlight of the show was a cut of veal seared on the plancha with a light smoky barbecued flavour and a creamy polenta side. The attentive service is a real plus and the second toque is well deserved.

Opening hours

Monday Closed
Tuesday Closed
Wednesday Lunch & Dinner
Thursday Lunch & Dinner
Friday Lunch & Dinner
Saturday Lunch & Dinner
Sunday Lunch

Team

Hao Guo Chef

Our partners

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