We parked in the car park, just above rue Richebourg in Besançon. We walked a few meters and the storefront immediately seduced us!
– Laure Porthe
We pushed open the door… Charlène and Thibaud were waiting for us. They met in apprenticeship and have since worked hand in hand. Charlène works the salty and Thibaud the sweet. But that day it was Thibaud who received us in the kitchen. They are young and as simple as they are talented.
– Laure Porthe
Very attentive to the local producers with whom they work, to the products, the cooking methods, the flavors, Thibaud won us over with pan-fried trout accompanied by oyster mushrooms, carrots and a white butter sauce.
– Laure Porthe
Listen to the report to glean the recipe and the chef’s advice!
And to book your table it’s here