Le nouvel Ami Jean !
Le restaurant de demain... pour aujourd'hui !

The staff
The core of my existence: my family, my friends and my team.

His passion for pork
From head to feet, every part of the pig is delicious.

Happy hours
Always convivial!

Being a cook!
willing risk

Game terrine
A terrine made of grouse and hare meat, pork throat and liver, pistachios, blood.

Scorched earth.
Crispy time

Bistronomy
Gastronomy codes for creative, technical and casual cuisine

Raw cooked
my theory of evolution!

Rice pudding
Maman Philimene's recipe

Grab the torch!
flame quality

L’agneau sous toutes les coutures !

Suppliers :
respect, respect, respect

The menu that makes you talkative…
Business lunch and soft price

The Restaurant.
Non-Conventional Pleasures

What about Georgette ?
This pronged spoon is perfect to shred the confit meat

Bistronomie 2017

Refugee Food Festival
Supporting the first Refugee Food Festival

copyrights
the website, a teamwork

booking

Brunch anti gaspi
sur le parvis de l'Hôtel de Ville