"The kitchen is creative. Associations are imaginative, sometimes ostentatious: watermelon and cow cheese; grilled octopus, tomatoes and celery; louvine, melon, potatoes purée, fermented onion. The presentations allow for a good readability and enhancement of the main product of the plate. The particularity of this establishment is therefore centered around assumed proposals, with surprising reliefs, which justify the gastronomic getaway and give it meaning. The flavours are in turn surprising, sometimes insolent, but the pleasure always remains the nodal point of the experience. It is a gastronomy of escape, at times of percussion, that has been able to steal from dessert, where fishing seems more peripheral than central, without the experience of gustative change in being ternie. The service is perfect, attentive without artifices, fluid without being presteered. The experience was therefore original, modern, allowing a parenthesis to measure the proposed rates. The wines are delicate and offer a significant extension of the ambitions of the plate. Try, for surprise and originality, to live a gastronomic moment that notices and will remain in memory."
