In the city of Jules Verne, these young chefs take you on their culinary adventure.
Advantage: they are all located in the heart of the city, close to the cathedral.
To discover
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The most bubbling: Wild Garlic
The place.
After a first life behind the scenes in culture, Stéphane Bruyer reveals himself on the culinary scene.
Faithful to the brand he chose seven years ago, he has refined his style around the plants that fascinate him.
When he's not out picking, he's full of ideas and experiments with new techniques.
Its warm and bright room, enhanced with turquoise touches, has an open kitchen, which allows you to have lunch or dinner at the counter without losing a crumb.
The plate.
Drawn up with a line.
You walk there like in a garden, with a lovely play of colors and textures.
Example, this ode to cabbage (cauliflower siphon, tops, Brussels sprout tuile) which accompanies cod.
Or the signature “wild picking” dessert.
This winter, it has a scent of spices and fir, around a…
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