The essential of a restaurant should not be on the plate ?! At the Inédit, we do not ask the question, we answer it! A four, in a sweltering heat, we surfed to the hundred skies each taking his board, giant tapas style stuffed with charcuterie, mini skewers of beef, chicken and deer, assorted pieces of tuna served with a wazabi sorbet , all washed down with an excellent wine. The traditional profiteroles have got rid of vanilla ice cream and chocolate topping to let (finally!) Triumph the refreshing sorbets with new and unpublished flavors. The essential is there.
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