David TOUTAIN puts his name to an innovative cuisine that gives pride of place to the vegetable world and that enhances the ingredients of each season. His dishes are served amidst a bright, warm decor that makes use of wood and minerals.
Spécialités : oeuf, maïs, cumin ; anguille fumée, sésame noir, granny smith ; chou fleur, chocolat blanc, coco.
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