It's spring, it’s tuna season!

The staff
The core of my existence: my family, my friends and my team.

His passion for pork
From head to feet, every part of the pig is delicious.

Happy hours
Always convivial!

Being a cook!
willing risk

Every Inch of the Lamb!
à l'épreuve du feu

Scorched earth.
Crispy time

Bistronomy
Gastronomy codes for creative, technical and casual cuisine

The menu that makes you talkative…
Business lunch and soft price

Rice pudding
Maman Philimene's recipe

The Restaurant.
Non-Conventional Pleasures

Game terrine
A terrine made of grouse and hare meat, pork throat and liver, pistachios, blood.

Grab the torch!
flame quality

Suppliers :
respect, respect, respect

What about Georgette ?
This pronged spoon is perfect to shred the confit meat

Bistronomy 2017
More alive than ever !

Refugee Food Festival
Supporting the first Refugee Food Festival

copyrights
the website, a teamwork

booking

Raw cooked
my theory of evolution!

Brunch anti gaspi
sur le parvis de l'Hôtel de Ville