JY'SJY'S

Image Credit: First there was Jean, there was his son Jean-Yves, who, after a period on the New York City restaurant scene (Destination, Olica), returned home in 2002. Here in this restaurant bordering the Champ-de-Mars Park, he is full of bright ideas. His cuisine embraces one tradition after another with disconcertingase – Alsace, the United States, Brittany and Japan. Confident in his strength, he employees a no-holds-barred approach – as in, for example, his Breton lobster cooked in a Cona coffee maker and served with the claw in a spring roll and fresh herb agnolotti, or a medley of green apple textures flaked by a seafood lemon and caviar sorbet..., not to mention the trolley laden with exquisite dick-sized desserts. A unique experience and exceptional flavours.