Tel: 33 4 90 14 76 76
Concierge.com's insider take:
This is the very formal, very expensive, and rather overlit restaurant of the Hôtel d'Europe. On warm evenings, you can eat out in the courtyard and discover why Michelin has blessed inventive young chef Bruno d'Angélis with a star rating. Standouts include the roast mullet with asparagus, bacon, and lemon verbena sauce served with a crispy Parmesan biscuit, and the veal rump au jus with lavender honey, sautéed violet artichokes, and new onions.
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