Chef Bruno Cornu sets the standard for a gourmet cuisine along classic lines but revisited with finesse. The appetizers have been given a younger look and feel, while the traditional foie gras au torchon is perfectly marbled with a few grains of vanilla. Delve into a fillet of sea bream with its tender flesh and crispy skin, and above all, a shoulder of lamb that falls off the fork. The desserts have also gone from strength to strength, and the service remains discreet and relaxed. One more point and the second chef's hat goes on.
Openingstijden
Maandag
Gesloten
Dinsdag
12:00-13:30 — 19:00-21:00
Woensdag
12:00-13:30 — 19:00-21:00
Donderdag
12:00-13:30 — 19:00-21:00
Vrijdag
12:00-13:30 — 19:00-21:30
Zaterdag
12:00-13:30 — 19:00-21:30
Zondag
12:00-13:30 — Gesloten
Team
Déborah SIDONI
Eigenaar, Gastvrouw
Estelle SIDONI
Eigenaar, Gastvrouw
