A stone's throw from the banks of the Saône and the Halle de la Martinière, this "bistronomique" restaurant is the work of a young chef trained in some prestigious places (Mathieu Viannay, Guy Savoy). He cooks up simple and bold market - based cuisine, including, for example, a delicious pâté en croute... already a house classic!
- MICHELIN guide inspectors
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