A mixologist behind the bar and a Japanese chef, Taku Sekine, who worked for Alain Ducasse in Tokyo, bring us the original experience of pairing food and cocktails, over five, six or seven courses. The ingredients are top quality (vegetables from Annie Bertin, lamb bought on the hoof etc) and the cocktails do not disappoint. Brunch without booking at weekends.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights