Michel and Marie-Pierre created this 'café-food shop' in a 1920s hotel. Their aim was to offer a modern, relaxed and accessible concept, with a strong identity.
Broad cupboards are filled with gourmet foods and carefully selected wines. Chefs work in view of the customers, and dishes are selected from an eclectic repertoire. A recent seasonal menu featured a light omelette with fourme d'Ambert cheese, sea bream and lime shabu shabu, cabbage stuffed with farmer's bacon, and cheesecake from a friend in Long Island...
Le Central 