A tiny place managed by the chef/owner Fabrice. It is a one man show. Reservations are recommended if you can get through. However if Farbice is busy (most of the time) he does not pick up the phone.We tried our luck and found seats. The place is tiny with a total of 16 setas. The menu has 2 starters, 2 entrees and two desserts. The good part is that the menu changes every 3 days on average. Fabrice uses fresh seasonal produces avaialble . Everything he had was flavourful, fresh and well cooked. The dessert, a chocolate mousse with zest of combava, a lemon from the reunion island , was exquisite. We talked with the chef/owner Fabrice who said his passion was to cook and not run a business. He prefers to stay small so he can make good food for people at a reasonnable price. He does not want to own a restaurant were the majority of people can't afford to dine. Highly recommend for the food, and the chef's attitude.
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