Gare au Gorille

Behind the humorous name is a restaurant with a passion for the most beautiful seasonal products. Chef Marc Cordonnier was formed at the Ferrandi School and worked with the famous vegetable chef Alain Passart. His green approach is subtly incorporated in the dishes. As an example we find here a combination of haddock with cottage cheese in a zucchini soup, or also squid, sausage and sorrel. For lovers, we also find a nice composed plate with just vegetables.