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"In a downright convivial atmosphere, the chef – a former sports teacher who has chosen to branch out – prepares tasty cuisine that he changes up every day. He makes ample use of produce from South-West France (pork belly, pointed cabbage and green lentils), but also borrows a smattering of Asian ingredients (carpaccio of Tokyo turnip, crab meat, coriander and black garlic). An appealing place." - Michelin Inspector
Modern French bistro featuring market-fresh ingredients & creative dishes