A neo-brasserie that shakes up the codes of the genre with a menu that's both contemporary and rooted in a vast Mediterranean terroir, without blinkers and not without ambition. Mezzes such as celery labneh shawarma with grande molasses, "pitassaladière" or figatellu and brocciu with chestnut velouté get us off to a good start, but the dishes show identity and care, with monkfish and parsnip purée with Piedmont hazelnuts, smoked with white martini, or breaded pork chop with pistachio, broccoli aioli and meat jus.. The tiramisu is great for dessert, and the cellar adapts with a good variety.
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