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Behind the red walls of its façade, Benoît and Anne-Françoise Arbouin, one at the stove, the otherguarding the wine cellar, welcome you to their two-floor institution. Downstairs, you can sample imaginative set menus featuring fresh produce transformed into haute cuisine. Upstairs, you can more casually enjoy sandwiches, cheese or charcuterie boards, and salads. To accompany all this, trust the sommelier’s expert advice to choose a glass (or more if you like) of wine from among more than 300 bottles, all selected with passion.
Raw and cooked asparagus with spider crab and grapefruit
Veal from Vendée, squid and preserved lemon relish, olives
Niangbo crémeux chocolat, Oabika sauce and cocoa nib ice cream