The line is well followed, that of healthy, eco-responsible eating, with wild, artisanal fishing, French meat and preferably local, seasonal produce. The menu is based on these good principles, and offers a contemporary, varied and interesting cuisine: veal tartar and oysters, snail and mushroom bouchée à la reine, pollack with yoghurt sauce and seasonal vegetables, duck breast with morel mushroom sauce and homemade mashed potatoes. Classic desserts (crêpe Suzette, baba, Norwegian omelette...), and an appropriate cellar.
Chef
