Access for people with disabilities | Click&Collect | Takeaway | Valet parking
Style
Bistro/Brasserie | Romantic | With friends
Budget(€)
Indicative price per person (excl. drinks)
29 to 79
Gault&Millau's review2026
Valentin Lambert, a well-trained young chef, has taken up the torch left by Youssef Gastli, and the neighborhood is grateful. For this chef exudes confidence and possesses a skill that shines through in a certain refined simplicity: smoked herring with potatoes in aioli made with wild garlic and kumquat, Ardèche-style caillette with honey mustard and green beans, Far Breton with yellow plums, honey ice cream, and caramel sauce—all part of the excellent weekly set menu for €35. The à la carte menu features more ambitious creations, chicken gyoza with a tangy smoked sauce, teriyaki-glazed pork loin with cardamom, wasabi, and kosho purée—all with distinct Japanese influences.
Valentin Lambert Chef
