Envol

In this historical city with a rich heritage, chef Philippe Coco has opted for a resolutely contemporary approach to the decoration of his restaurant on the first floor of a private mansion. The restaurant boasts high ceilings, a huge mirror, a colourful fresco, trendy furniture, an eye-catching orange sculpture, cloud-shaped light fittings and an open kitchen in the shape of a cube. The chef, previously a pastry chef, does not let his wealth of technical know-how go to waste, and serves fine, somewhat creative cuisine, without forsaking the classics. Fresh, mainly regional, ingredients are used in his dishes, such as his sole "comme une lasagne", accompanied by celery and mushrooms.