Zoek een restaurant uit de MICHELIN Gids

This is the first restaurant of chef Yann Caputo, who is a big fan of vegetables; not only does he grow them in his kitchen garden, but he also has them tattooed on his arm. No wonder, then, that he refers to his new venture as a "garden bistro", even though he also cooks meat (and wild-caught fish). The reasonably priced lunch menu is a steal: lentils from Champagne, smoked bacon chantilly, watercress from the garden; wild sea bream, turnips from the garden, coconut milk, ginger, lemongrass. The evening menu features more high-end ingredients (eg langoustines, wild sea bass) – these, too, served with vegetables from the chef's garden. Charming natural decor (strings of garlic, wheat and dried flowers adorn the walls) with wooden furnishings.