Excellent cuisine and an appealing young restaurant that retains its two toques thanks to chef Rémi Lazurowicz, who trained under Bruno Doucet and is well-versed in what might be called “evolved home-style cooking”—a style he showcases in this sleek, modern setting with a consistently appealing seasonal menu: French-style peas with fresh pea purée, strawberries, and pork belly cracklings; fish ravioli with wild garlic cream, burnt lemon, and hazelnuts in meat jus; puff pastry tartlet with candied and fresh apricots, tagetes, and rosemary ice cream, not to mention the daily specials and the chef’s signature dish, veal sweetbreads, expertly prepared, glazed with meat jus and served with potato mousseline. A well-curated wine cellar featuring classic selections (Clos de l’Ours, Domaine Usseglio, Labet en Jura…).
