"In a bustling pedestrian street, the façade is discreet. Venture inside for fresh ingredients, original recipes and modern cuisine, courtesy of a young chef and an owner who are bursting with vitality. Calf sweetbreads, foie gras ravioli and tamarind broth; capon ballotines with sage; caramelised pineapple baba. Reasonable prices. "
- MICHELIN guide inspectors
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