Overview

Hiding behind a brasserie façade is a modern interior, minimalist in design. The chef, Yves Gravelier, gave his name to this establishment dedicated to regional cuisine, which varies with the seasons: Brasero (charcoal grill) of mullet, fricassée de langoustines et ris de veau au zeste d'agrumes (casserole of scampi and calf sweetbreads with citrus zest), club-sandwich with cod, ham, lamb's lettuce and horseradish, half a pigeon flavored with garlic and grilled – a selection of sophisticated dishes for lovers of country food revisited! Open plan kitchen and two air-conditioned rooms of up to 25 covers each.