01/10/2026: What a delightful surprise this charming restaurant was, tucked away this evening on the dimly lit Rue St. Laurent... We tiptoed in, afraid of disturbing the two artists bustling about in the kitchen. The welcome was gentle and serene, much like the ambiance emanating from the understated yet warm decor. We ordered the dishes listed on the small chalkboard that served as the menu. We were eager to discover the creations presented to us by the young man who also worked at the kitchen counter. The mere description of each dish's composition was a poem, an invitation to travel. There seemed to be so many ingredients in each dish: vegetables, fruits, infusions, compotes, spices, flowers, and oils of every kind. We were curious to taste this culinary inventory. After a few minutes (everything unfolded before our eyes, from the preparation to the cooking and plating of each dish, with a genuine rapport between the two chefs), we were served delicious food. Everything came together perfectly in this starter called Ajo. The cherry tomatoes arranged in a garland around the plate and the strawberry wedges beautifully complemented the chilled almond soup, smooth and generously flavored with garlic and other, less-than-perfect notes (balsamic vinegar? Sesame oil?). We loved it!
Thomas ordered a sea bream, tender and meltingly soft, served on a bed of slender zucchini and a pepper compote, along with many other ingredients. I enjoyed a basil and zucchini risotto, topped with a magical emulsion sprinkled with flowers. Absolutely divine!
We didn't have time to try the desserts, as we were already running quite behind schedule for the evening. We're sure they would have been a delight for all five senses! We'll have to wait for another (very) time.
Thank you to the two artists who took us on a journey into their culinary passion (for a reasonable price and in perfect portions).
Come here to this charming restaurant, almost hidden from the street. Venture a few hundred meters away from the "Pizza Wharf" to immerse yourself in this delicious and unique world.
26/09/2026: The Ajo Bianco starter was a true journey for the taste buds thanks to the marriage of almond, cherry tomato, pomegranate, and strawberry. The main course also made a strong impression. The sea bream melted in the mouth, as did the eggplant with its small zucchini blossoms in miso. As for dessert, it was a wonderful fusion of homemade strawberry sorbet, tender rhubarb, raspberry, and poached fruit. The wine was very well chosen to accompany these flavorful dishes. We warmly thank Nathalie, Alix, and Charles for their hospitality and dedication. Signed, Alexandra and Thomas :-)
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