Just a stone’s throw from Place Maréchal Lyautey, Anthony Keravec, his wife, Caroline and his team serve up a cuisine which respects local ingredients and where unexpected flavours are combined with subtly used spices. The menu changes with the seasons and the fresh ingredients from the market receive the most delicate attention and the benefit of a home-made approach (this includes the bread, which is prepared and cooked in-house!). The chef’s signature dishes tell of his travels, from his origins in Brittany, to his apprenticeship with Jean Orsi and the twelve years he spent in Chicago. The Breton monkfish fondant and coffee infusion, lightly browned sweetbreads and chestnut mousseline, and scallops with farm bacon, mashed potatoes and hazelnut foam are the result of his working ethic, creativity and experimentation.
Evening menu at 33€ and 43€
- Monday dinner
- Tuesday dinner
- Saturday lunchtime
- Sunday lunch & dinner
Roasted Madagascar octopus with ginger and lemongrass
Quince pear muslin, salted butter caramel glaze, pear sabayon, crunchy seeds