Le 17
The perfect blend of classic and modern cuisine is served up at this inventive restaurant next to Saint-Jean Cathedral. From its charming courtyard terrace, gaze up at the cathedral’s flying buttresses while nibbling on chef Frédéric Marchand's creative daily-changing dishes. He uses mainly local organic ingredients in his salmon confit with coconut milk foam, roasted hazelnuts and fried seaweed and grilled squid with pattypan squash, figs and crunchy dried fruit. If you’ve arrived too late for lunch, the restaurant also doubles as a tea salon in the afternoon serving equally original cakes.
The perfect blend of classic and modern cuisine is served up at this inventive restaurant next to Saint-Jean Cathedral. From its charming courtyard terrace, gaze up at the cathedral’s flying buttresses while nibbling on chef Frédéric Marchand's creative daily-changing dishes. He uses mainly local organic ingredients in his salmon confit with coconut milk foam, roasted hazelnuts and fried seaweed and grilled squid with pattypan squash, figs and crunchy dried fruit. If you’ve arrived too late for lunch, the restaurant also doubles as a tea salon in the afternoon serving equally original cakes.
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