The expression "between tradition and modernity" is aptly applied to this fine restaurant, designed by Bertrand Larcher: In a setting that blends raw materials with contemporary design, the house offers a modern take on wheat pancakes and buckwheat galettes topped with excellent farm produce or seafood... On a menu that also includes a hint of Japan, you can enjoy a galette with artisanal ham from Brittany, organic egg and Comté cheese, a galette with smoked herring fillet, potatoes, caviar-style herring roe and fresh farmhouse cream from Bordier, or a home-made salted butter caramel crêpe or a Suzette yuzu flambéed with Grand-Marnier. There are also oysters from Cancale... and some absolutely remarkable ciders selected by sommelier Carine Bigot. A little tour of the ramparts now?
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