WHO Couple Daniela Lavadenz (formerly of Le 6 Paul Bert) and Thomas Deck (of Deck & Donohue brewery) teamed up with American chef Robert Mendoza (formerly of Willows Inn on Lummi Island) to open this French néobistro. FOOD A tight chef-driven menu both for dinner and lunch, with the advantage of lunch being a true steal at €24 for a 3-course menu. For us: - Perfectly roasted carrots with watercress and dried beef to start - Expertly cooked hake with white asparagus and caper sauce as a main - Beautiful citrus tart with mint and a Mezcal-infused whipped cream DRINKS A comprehensive drinks list including wine (such as an Alsation red from Jean Pierre Rietsch (€8,5 a glass) or a La Baraterie white from Savoie (€7,50 a glass), beer (Deck & Donohue naturally – €7 for a pint) and cocktails (like their homemade Vermouth – €8 a glass). DECOR Sleek with terrazzo flooring, large windows, emerald green accents and an open kitchen. NOISE Surprisingly quiet for such a busy spot. SEATING Wood and marble tables and green and wood chairs. VIBE Mostly serious foodies admiring the gorgeous plating. SERVICE Professional. WOULD RECOMMEND For your sophisticated foodie friends.
WHO Couple Daniela Lavadenz (formerly of Le 6 Paul Bert) and Thomas Deck (of Deck & Donohue brewery) teamed up with American chef Robert Mendoza (formerly of Willows Inn on Lummi Island) to open this French néobistro. FOOD A tight chef-driven menu both for dinner and lunch, with the advantage of lunch being a true steal at €24 for a 3-course menu. For us: - Perfectly roasted carrots with watercress and dried beef to start - Expertly cooked hake with white asparagus and caper sauce as a main - Beautiful citrus tart with mint and a Mezcal-infused whipped cream DRINKS A comprehensive drinks list including wine (such as an Alsation red from Jean Pierre Rietsch (€8,5 a glass) or a La Baraterie white from Savoie (€7,50 a glass), beer (Deck & Donohue naturally – €7 for a pint) and cocktails (like their homemade Vermouth – €8 a glass). DECOR Sleek with terrazzo flooring, large windows, emerald green accents and an open kitchen. NOISE Surprisingly quiet for such a busy spot. SEATING Wood and marble tables and green and wood chairs. VIBE Mostly serious foodies admiring the gorgeous plating. SERVICE Professional. WOULD RECOMMEND For your sophisticated foodie friends.
CHEF
Robert Mendoza
OPENING HOURS
From noon to 2pm (Thursday and Friday) and from 7:30pm to 10:30pm. Closed Sunday.
RESERVATIONS
Reservations online or by phone the day of or the day before.
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