RESTAURANT CYRILLE BILLOT

A beautiful chic and trendy decorum a little in Jacques Garcia with chairs covered with velvet, the well-presented tables and some places in a patio. It is in this young chef that boast us the merits. Creative, the dishes are Cyrille Billot does not leave you indifferent. We were bluffed by our last meal at home as it combines flavours and ingredients in an amazing way for some fun. Love it as it displeases. The festival begins with roquefort in breadcrumbs from walnut, confit pear with red wine and port, pears in aspic and small wild salad. Followed by a fillet of Saint-Pierre cooked with any pavor, tian polenta, clementine marmalade, citron and artichokes pepper sauce. Finally, we opted for a crispy puffed rice with basil and fresh raspberries, cup of coffee white light. The presentation is searched and often graphic. However, once the painful one regulated, if you request the game is worth it really the candles.