Ressources*
Michelin guide :
In his new address, chef Tanguy Laviale (ex-Garopapilles) quietly frees himself from the traditional codes of gastronomy, with the help of his partner, sommelier Maxime Courvoisier, whose open-mindedness makes Bacchus smile with ease. Just think: a short menu made up of eight dishes, to combine freely (4 to 5 of these small plates make a meal). The technical touch of this talented chef always hits the mark, from the relevance of the combinations to the enhancement of the beautiful product without fuss, through the garnishes and the sharp seasonings. A few examples: breaded red mullet, kale and sour cream; Line-caught hake, oyster ravigote with mint. Finally, all the place is given here to wine: more than 700 ready-to-drink references (and many more in the cellar), ranging from large labels to small winegrowers – at all prices! Sommeliers first and foremost, the chefs de rang make it their duty to highlight the young winegrowers.