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L'avis de Gault&Millau
Chef: Alina SÂRBU
The design of this small restaurant is somewhat of a manifesto, a warm and friendly one, for the qualities of the vegan diet. Fruit and vegetables are present not only in the menu, but also in the décor, and the books in the small library propose an alternative vision for our diet. The menu sounds half familiar – tagliatelle with almond parmesan, chickpea and tofu burger, quinoa balls, pea and ramps pâté –, and offers an interesting experience no matter the culinary preferences. You will certainly enjoy the homemade bread, especially the rolls with cashew cheese, as well as desserts like the strawberry cake or coconut bars. The place is alcohol free, but you can try a lightly fermented kombucha or mead.
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