In the kitchen for 18 years, vice-champion of France “Fourme d’Ambert”, spotted by the chef Bertrand Barbier ex Lucas Carton, Clement Arrigoni has no equal to sublimate a simple food. His cult dishes? Rock fish soup, crispy prawns, St Jacques fried with beard juice, glazed braised veal medallion with cooking juices. And for the sweet beaks, mellow with white chocolate and chestnut. Everything is to fall!
Lunch menu with starter-main course or main course-dessert and glass of wine for 29 € only. And at dinner, a menu always accessible (near 50 €), enough for people in search of emotion without breaking the bank. Proof that luxury does not mean exorbitant bills!
