In this tastefully converted former barn, chef Quentin Debailleux takes pleasure in proposing magnanimous recipes such as this aromatic, soft and smooth pâté with fig confit. This is followed by a variation on the theme of red tuna with crispy ventrèche. We continue with a delicious wagyu accompanied by a rich, harmonious broth with flavours of radish, enoki and fresh leaves. Finally, a lovely trompe l'oeil lemon encloses a heart of tangerine trickling out of a light, creamy yuzu mousse.
Opening hours
Monday
Closed
Tuesday
12:00-14:00 — 19:00-21:30
Wednesday
12:00-14:00 — 19:00-21:30
Thursday
12:00-14:00 — 19:00-21:30
Friday
12:00-14:00 — 19:00-21:30
Saturday
Closed — 19:00-21:30
Sunday
12:00-14:00 — Closed
Team
Quentin Debailleux
Chef
