Jedna gwiazdka MICHELIN: kuchnia pełna finezji. Warta odwiedzin!
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At no 18 rue Troyon, art meets gastronomy. In fact, the restaurant is named after L'Abbaye de Thélème, a utopia conjured up by Rabelais. Japanese chef Yoshitaka Takayanagi and his team deliver subtle, delicate dishes with plenty of personality, using first-class produce: white asparagus, smoked yellowtail and asparagus velouté; fillet of sea bass, Koshihikari rice and yuzu beurre blanc; roast rack of lamb with wild garlic, morels and black garlic – high-precision work! Good recommendations from the sommelier.