The cookery



A new

gourmet breath

David Bottreau told the kitchen Mehdi Karamane, formerly second restaurant, went head today.


Together they reflected on a new kitchen , which is the new life given to the restaurant : a tinted gourmet cuisine in a bistro generosity. They dust off the gourmet kitchen , and make accessible star, with only watchword quality and creativity.

The kitchen retains its identity by selecting marine classics of the marine world , but also delicious and unknown products to the general public . The noble products such as sole , lobster , caviar are offered in this suggestion, according to arrivals. Seasonal products are showcased , guaranteeing freshness preserved , and starred cuisine is reflected in specific executions, controlled , in order to rediscover and exhaling in the flavors.




Our head chef

Mehdi Karamane

The cook of Mehdi is now heavily loaded with fish sometimes forgotten or little known in French gastronomy: mullet tartar with houmous, citrus fruit and sumac condiment as a cool and creamy starter, but also red mullet « en viennoise de tonka », endives and pieces of orange, and fried scallops, celery/Granny Smith apples, poultry juice.

The Chef cleverly twists his dishes by adding some modern touches: oysters « en gelée de ponzu »/pear, shallots with vinegar, braised beef chuck, root vegetables and Gardois condiment, roasted chicken breast, watercress purée, shellfish and potatoes.

Agreements that awaken iodine kitchen, sweeping classical without being too conventional: it is a subtle balance between wealth products.