Restaurant Yves
Christophe Buffille cheffed at the world’s finest restaurants, then opened this hole-in-the-wall eatery named after his father, a vegetable gardener. Organic ingredients, vegetable-forward dishes, and carefully sourced meats crown his tiny menu. Dishes like home-made seafood ravioli and fig panna cotta are not only made by master Buffille, but served by him on the half dozen tables as well. The chef genuinely works alone, so allow ample time to confirm your reservation. An inexpensive yet wondrous experience.
Christophe Buffille cheffed at the world’s finest restaurants, then opened this hole-in-the-wall eatery named after his father, a vegetable gardener. Organic ingredients, vegetable-forward dishes, and carefully sourced meats crown his tiny menu. Dishes like home-made seafood ravioli and fig panna cotta are not only made by master Buffille, but served by him on the half dozen tables as well. The chef genuinely works alone, so allow ample time to confirm your reservation. An inexpensive yet wondrous experience.
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