Cyrille Micard is not unknown world of the local gastronomy while before having worked with dimensioned of Philippe Colin in the Troyens restaurants "the Capucins" then "the Clos Juillet".

From these years of experiments, Cyrille in the car an imposing chart with a very particular affection for the kitchen of fish..

The wild fish amateurs will appreciate a varied and renewed card according to the daily arrivals.

White of turbot roasts to the oyster's juices , Saint-Jacob roast grated of truffles, sea-bream Net, are only of small examples.

The lobster is declined there according to seasons', thus enabling you to taste it in the form of couscous, of "ragoût" or of cappuccino.

There is of course a place for the more traditional kitchen with the hot foie gras casserole, the calf kidneys to the black pinot, the coast of ox "Bearnaise" sauce or the calf's head.

The menu with 28€ is composed with the choice of 3 entries, 3plats, 1 plate of cheeses of the area, and 2 desserts.

In week only, one exceptional menu entitled "at discovered market" is proposed to you for 18€ with cheese and serves.

Always with listening his guests, Cyrille Micard will appreciate your culinary suggestions at the time of a reservation.

For this reason, it should be noted proposes for the meals of group a menu starting from 25€, drink included/understood.

The champagne and wine amateurs will have the choice among the 300 references of the cellar of which the half is composed of the wines of the most prestigious Burgundy.