Close to the Porte Maillot, in a cozy and refined, Patrice Hardy is needed virtuoso of a noble tuber, the truffle. He invented the wider culinary repertoires to reveal its strengths. The exclusive recipes and often depict original dishes, appetizers to dessert. White or black, autumn or spring, every season, there is always a truffle to renew the card and to star. This omnipresence slips with spirit in the classics and signature dishes like croque truffle. The excellence of a well thought out local cuisine will delight every palate.
Show More
