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A discreet gastronomic address created in 2022 by Margaux Mercier, Clément Tricot and Chef Jules Recoquillon, who worked alongside Jean-Pierre Vigato at Apicius and Christian Le Squeret at Le Cinq.
An intimate table reserved for eighteen guests. A unique menu, available in three, five or seven courses, around two starters, three main courses and two desserts which, of course, change with the seasons. In each one we find both the finesse and accuracy of true gourmet cuisine.
Agnès Kissoondoyal, the head sommelier, has concocted a beautiful cellar of natural, organic and biodynamic wines, with perfectly thought-out pairings for each dish on the menu.
