"trout, duck and guinea fowl, cooked over a wood fire with great mastery"
Sylvain Parisot brings Parisian technique to the Perche countryside, cooking everything over wood fire in a vermilion opera-house setting. Expect precise, playful plates like miso-glazed eggplant with guineafowl, and Keiko's warm hosting.
They recommend it:
Google
(13)
5.0
"trout, duck and guinea fowl, cooked over a wood fire with great mastery"
Sylvain Parisot brings Parisian technique to the Perche countryside, cooking everything over wood fire in a vermilion opera-house setting. Expect precise, playful plates like miso-glazed eggplant with guineafowl, and Keiko's warm hosting.
They recommend it:
Google
(13)
5.0
What are you into?
- Wood-fire cooking
- Creative regional cuisine
- Intimate fine dining
- Natural wine selection
- Bellême