Una stella MICHELIN: una cucina di grande qualità. Merita la tappa!
Prodotti di prima qualità, finezza nelle preparazioni, sapori distinti, costanza nella realizzazione dei piatti.
Venture into the business zone to make your way to this handsome contemporary establishment – you won’t regret it! In a spacious, comfortable conservatory-cum-dining room, chef Pierre Grein curates cuisine according to Provençal traditions, adding a subtle, modern twist and meticulous, high-flying technique (illustrated by the trompe-l’œil desserts): velvety cauliflower soup, bouchot mussels, poulette sauce; seabass skin on roasted on one side, crumble of girolles and baby spinach leaves; a gold leaf hazelnut trompe l’œil of salted butterscotch, hazelnut praline mousse, chocolate crumble. Everything is made on the premises from top-notch produce. The knock-out titbits at the start of the meal and the friendly, efficient service, in particular of the sommelier, add the final flourish.