This contemporary restaurant, opened by Eric Maillet, a young chef who worked at Gérald Passedat, proposes tasty dishes made with local ingredients and the addition of pleasant Mediterranean influences and discreet Asian touches, so many reminiscences of his travels in the Far East. Every day, he composes a set menu, which is chalked up on the board and features market-fresh ingredients and fish; in the evening, no à la carte, but a three- or five-course set menu. A bright future lies ahead.
- De inspecteurs van de MICHELIN Gids