Auguste

In Gaël Orieux's small restaurant – barely 30 covers – the elegant contemporary interior with deceptively simplistic lines exudes an unexpected calm. A chic and "classy" space where you can enjoy a judiciously modern cuisine: "black pearl" cupped oysters, seawater jelly, horseradish mousse, Comice pear; sea bass with tomato compote, orange foam with cinnamon flowers. An enticingly varied menu made using high-quality produce. Gaël Orieux sources his supplies from the market and has made the choice to serve only fish species that are not endangered (black mullet, meagre, pout). As for the wine selection, it offers the opportunity to try something new at a reasonable price.