Come into Patrick Jeffroy’s place,… Here, the word “cuisine” evokes images of the land and the aroma coming from a cooking pot. It conjures up those forgotten sensations…
You may find some mischievous associations rather unusual:
Fried porridge, pork brawn and roast whelk, buckwheat pancake and "the Johnnies' "pink onions, sour cream.
Prawn “marinière” (i.e. cooked in their own juice with white wine and shallots), queen scallop and roast foie gras, celery and lovage juice.
Pickled sardines cake, ginger soft white cheese, black olives and chorizo cake (served warm).
Filet of bass in butter and herbs, sand carrots and onion marmalade with candied lemon.
Millefeuille of thin pancakes with red fruit, bergamot orange cream, red berry sorbet “Maralumi 1er cru” Chocolate ice-cream, citrus fruit in aspic, grapefruit and basil sorbet...