Stéphane Martinez offers fine French cuisine. The simple menu features a lunch menu at noon, while in the evening there are two clearly-titled menus for easy planning. Today's menu features sea bass tartare and salmon gravlax, a simple starter with a light twist of goat's cheese ice cream. The main course consists of a pearly mackerel, accompanied by a fennel fondue, all tied together with a beurre blanc with chives. A clear, well-executed cuisine that gets straight to the point. For dessert, warm ravioli of gariguette strawberries contrast with a raspberry sorbet, even if the strawberry coulis adds a little unnecessary sugar to the whole. The wine list remains short, and doesn't particularly highlight local references.
Chef
