Cuisine:

• French

La Villa Pereire Description:
Upon entering this restaurant with a Venetian look and small terrace for beautiful days, you are warmly welcomed by Nathalie. Her husband, Xavier Gabelin, spent two years at La Goulue restaurant in New York, then took up Tante Jeanne, which was created by the late Bernard Loiseau. Black lacquered tables, Louis XVI style chairs, moleskin wall seats, oversized mirrors, Venetian chandeliers and a matte Chinese red ceiling succeed in giving the dining room a comfortable impression. Young chef Jonathan Capitaine, who once worked for Christian Constant, proposes a traditional menu of dishes such as roasted duck breast with macaroni gratin; sea bream tartare with herbs, chives, basil, fresh coriander, fennel and celery, seasoned with soy sauce and mayonnaise; and lamb tian served with a black olive tapenade and flavored with sage, chervil, thyme and tarragon. The Saint Marcellin cheese from Lyon accompanied by a mixed salad cannot be ignored. Gingerbread perfumes a pear boiled in red wine. Bon-vivants will enjoy a gourmet coffee with marshmallows, chocolate tart, Mandarin granité or crème brûlée for dessert. Wines can be ordered by the glass from 4,50 €.


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