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L'avis de Gault&Millau
Chef: Paul MAXIM
The classic old building, a few jumps away from the main central squares, hides a restaurant that quickly reveals some genuinely interesting approaches. The menu isn’t particularly extensive, and amongst the ubiquitous burgers and pastas you will find some worthwhile discoveries. The octopus salad marries beautifully with the smooth hummus and cherry tomatoes. The duck leg, with a crispy skin on and soft, is accentuated by the red cabbage puree, carrots and potatoes, creating a contrast of crunchy, smooth and soft, sweet and savory. As for the dessert, you will not regret the chef’s choice: intertwined layers of chocolate biscuits and chocolate cream, with a side of rich, velvety orange curd.
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