An intimate and warm setting - in a previous life, this Je Thé Me was a delicatessen which was later transformed into a tea room - with elegant shelves and a variety of teapots and earthenware pots. The table reflects this decor, traditional, the menu seriously unfolding some of the fundamentals of bistro cuisine. In early autumn, customers can enjoy home-made duck foie gras, forest mushrooms, veal kidney with a strong sauce, hake fillet with virgin sauce and, to end the meal, a rum baba or a fresh fruit salad with verbena.
35 years ago, Jacky transformed a grocery store, dating from 1885, into a "so Frenchy" restaurant by proposing a bistronomic cuisine.
Today, the place is back to its original state, with Jacky still in charge of the place, highlighting local producers and accomplished chefs.
Discoverer of talented artisans and ambassador of good taste in food, he welcomes you from Tuesday to Saturday to tell you the story of each of his products