SixSeven

1220

After the departure of the chef and a change of concept in terms of the menu, Gault&Millau will be happy to revisit this address to tell you more on October 14, 2024.

At the dedicated gastronomic space on the seventh floor, the friendly service and judicious advice from the sommelier perfectly complement the chef's dishes. After a beautifully fresh tuna with anchovies, fennel and gazpacho, it's the turn of the squab and its perfectly preserved leg to delight us. The pastry chef pampers us with 73% dark chocolate served with a sorbet containing precisely the right amount of fleur de sel.