Oxalis

At L’Oxalis, chef Rosalie Gasser takes us into her passionate world. After working with establishments such as Le Bistrot d’Oscar, Il Cortile (when he was awarded his 2nd Michelin star), and 800°, a luxury meat restaurant in Switzerland, the opening of L’Oxalis last October was the realization of his childhood dream. In addition, the chef takes us back to her childhood memories, revisiting forgotten dishes made by instinct from the finest local produce gleaned from the seasons: “Cannelloni de pot-au-feu”, “Poireaux-vinaigrette en tarte Tatin”, or “Cromesquis d’épaule d’agneau confite”, reminiscent of Sunday lunchtimes at her parents’ house.