Au Bout de l'Allée

Fusion bistronomy

In a rare setting hidden by nature, the restaurant Au Bout de l’Allée of chef Jérôme Antenat and his wife Nathalie has just been given a makeover. The room is more intimate, more zen, more cozy, with a search for elegance in harmony with a bistronomic fusion cuisine. The chef still loves world cuisine and is largely inspired by Asian culinary traditions. As a suggestion, his very ethnic dishes with characteristic aromatics are a journey for the senses.
This winter, the chef recommends the Japanese Wagyu beef pho, the Peking duck with Beijing revisited or monkfish with saffron. To accompany the meal, the wine list includes some Grands Crus and the finest foreign wines to discover. Arrived at destination, we dare a heady Japanese whisky to finish the meal.