The establishment can accommodate up to 28 people and serves only for dinner.
The restaurant proposes a menu consisting of 4 starters, 4 courses and 3 desserts, as well as a plate of cheeses refined by a Best Worker of France "Laurent Dubois".
The menu evolves twice a month and we also offer a "dish dish" typical of Parisian bistro like a "Ballotine of yellow poultry with morels and yellow wine" at the moment.
We offer authentic local dishes based on fresh products and selected from renowned suppliers such as Annie Bertin for vegetables, Alain and Florence Tesson for fish and Aitana for their matured beef from Galicia.
The wine list is produced by a passionate wine cellar and offers a fine selection of French wines, by glass or bottle.
We also selected a wide range of dessert and spirits wines to start or finish the meal.
