Cédrat

A couple, two chefs, two different culinary formulas: at lunchtime, chef Maëlyss Vultaggio chalks up her menu on the blackboard, assisted in the kitchen by Éric Maillet, a young chef who earned his stripes working for the likes of Gérald Passedat. In the evening, the roles are reversed: he takes the lead, creating more of a fine dining menu with his partner supporting him. Dishes such as farmhouse chicken on the barbecue, celeriac confit, sorrel, ginger/lemongrass sauce and XO reduction exemplify this modern Mediterranean-style cuisine. Using organic vegetables, locally caught fish and well-reared meats, the food certainly packs a punch. Contemporary setting.