Le Petit BassonLe Petit Basson

Image Credit: | https://guide.michelin.com/en/grand-est/troyes/restaurant/le-petit-basson Chef Yann Caputo is a big fan of vegetables, which he grows in his own vegetable garden and sources from small local producers. Here in his "garden bistro", he also likes cooking fish, mainly from Brittany, in homage to his native region. The reasonably priced lunch menu is a steal. The evening menu features more high-end ingredients, which are always accompanied by vegetables from the chef's garden: seared langoustines with peanut and satay, green apple tartare with mint and tarragon; turbot and garden vegetables, hazelnut sabayon, trout roe and lemon caviar. The charming decor with a natural vibe (strings of garlic, wheat and dried flowers on the walls etc) and wooden furnishings foster an inviting atmosphere.