Frommer's Review
The most sophisticated restaurant in town specializes in cuisine moderne du marché (modern market cuisine), employing the freshest ingredients to create artfully presented menus that change, often radically, eight times a year. The setting is an 1870 house a 10-minute walk from the cathedral. In summer, an awning shades an outdoor terrace. Pierre Boussereau and Olivier Laplaine are devoted to cultivating fresh salad greens and herbs in their garden, and use them to garnish such platters as carpaccio of duck liver. Other dishes may include leg of pheasant stuffed with poultry livers and served with braised cabbage and hazelnut oil; scallops with a mousse of green beans; smoked lamb served à la plancha with pepperoni-studded salsa and saffron-fried potatoes; calves' liver served with thickened veal stock and fresh cardamom; and red mullet with a sauce of thickened fish stock and star anise.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
