Le Vauban
Chef Thierry Aix describes his restaurant as "semi-gourmet". Which means diners enjoy the extravagant flavors and presentation of an exclusive gastronomic eatery—but at affordable prices. The cuisine is seasonal, contemporary and very creative. The menu may include fine de claire oysters and poached quail eggs on a bed of cucumber jelly, or veal tartare with tuna sauce served alongside chickpea panisse fries. Staff are friendly, and the restaurant is extremely popular, so be sure to book in advance.
Chef Thierry Aix describes his restaurant as "semi-gourmet". Which means diners enjoy the extravagant flavors and presentation of an exclusive gastronomic eatery—but at affordable prices. The cuisine is seasonal, contemporary and very creative. The menu may include fine de claire oysters and poached quail eggs on a bed of cucumber jelly, or veal tartare with tuna sauce served alongside chickpea panisse fries. Staff are friendly, and the restaurant is extremely popular, so be sure to book in advance.
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