In a resolutely modern loft-style atmosphere, our vast kitchen is visible from the dining room. L’Endroit - a must in the latest bistronomy trend! Charolais rib of beef (matured 8 weeks), pork rib casserole cooked with hay, roast monkfish with shellfish cream, whole sea bass roasted with thyme and rosemary. Outdoor roasting spit.
Private functions on request. Jazz dinners on the first Friday of every month. Booking required.
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