Our story
Offer quality cuisine (fresh and seasonal products) at a reasonable price.
A contemporary decoration, an author's food and a service always happy
The open kitchen allows us to be completely transparent with our customers.
You can see us working and even come and talk with the chef ...
... maybe even give him one or two recipes!
We opened our restaurant on May 26, 2012
It's been 7 years now that we serve you a different menu every 2 weeks.
And each time it's a mix of originality, creativity and taste that may not be found at home.
We work in a family and sharing spirit. Many of our clients have become our friends and it is not uncommon to meet someone talking to the chef at the doors of the kitchen.
All our passion for this profession and our generosity, we try to transmit it to you through our cooking as well as our welcome.
Our philosophy
We want to take a holistic approach from product culture to the plate
The word of the cook
Passionate about cooking since my youngest age, I quickly integrated a cooker school to become a cook.
My first experience at the age of 15 was in the very prestigious house of Bernard Loiseau "The Gold Coast".
I then had the chance to do my classes with great chefs and renowned restaurants like Alain Ducasse at "La Bastide de Moustier", Jany Gleize "La Bonne Etape", Olivier Brulard "La Reserve de Beaulieu", Jean- Paul Lacombe "Léon de Lyon", the Port Palace in Monaco ... All these experiences allowed me to acquire technique and creativity.
Today I use all this to offer you a traditional French cuisine first and foremost to which I always add a touch of creativity, of madness! I am often told that my cooking is generous.
During 2014, I had the honor to see me award the distinction of young talent France, hope region PACA and 2 toques by the guide Gault&Millau.
Several articles have been devoted to us and it is always a great pleasure to share my passion, my career.
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