Discreetly, during vousl'apercevrez service or hear its furnaces. At forty-four, chestnut hair and clear eyes, Jean-Louis Martinod guard humility and simplicity despersonnes real talent. It provides us with the seasons and soninspiration, a very personal kitchen, really mastered, where he affirmed démontresa technical and develops its friendly creativity. For over twenty years, orchestra restaurant while entraçant way calmly, realism and perseverance.
To advance lavie, it must often be carried by a call about a degree devocation. Inspired by these masters to cook, Auguste Escoffier, Bernard Loiseau, Alain Ducasse, Jean-Louis believes he is still learning and this is one of the imperatives of this business. He is convinced that being Chef semérite and justifies some sacrifices.Comme it is indisputable that Jean-Louisn'est unaffected by inaction and passivity, his dishes evolve, modernize, renewing witha certain audacity. He feels fully at home in his restaurant, and acquired insurance permettantd'attirer him a loyal all these years.
For over twenty years, the guide Michelina able to recognize her commitment, for the distinction of three bands, perhaps one day the Star ... The French state has just assign letitre of "Maître Restaurateur" for the reception, quality , freshness and Desmets all homemade. For this map, Jean-Louis delivers you new recipes always rich in taste and saveurs.Vous will end embléesignés of dishes: foie gras millefeuille semi-cooked and fried, His trip around the Saint-Jacques or His painting well Carpaccio of fresh fruit, vanilla Bourbon siropde the scents of Tonka beans ... .Its shyness and humility, vouslaisseront leave without meeting him, please just after food to leconvier he will deliver you from quelquessecrets recipe.
French, French Gastronomy
Disabled Access, Air Conditioning, Terrace, Caterer
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12:00 - 14:00 • 19:00 - 22:00
12:00 - 14:00