For the start of the new school year, our sommelier Félix Manenti offers you two original combinations to compliment the cheeses of the famous Alsatian master refiner Bernard Antony.
TO DISCOVER NOW ON THE MENU
☆ Acajou, a Cantal cheese made from Salers milk
☆ Fresh soft goat cheese, made from raw milk, matured by chef Yoshi with cherry leaf
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Guide Michelin 2024
Gault & Millau 2024HOURS
LUNCH
12.30PM to 2.00PM Wednesday through Friday
DINNER
from 7.30PM Tuesday through Saturday (last order at 9.00PM)
