De kleine BassonDe kleine Basson

Image Credit: Here in his "garden bistro", he also likes cooking fish, mainly from Brittany, in hospitality to his native region. The relatively priced lunch menu is a steel. The evening menu features more high-end ingredients, which are always accompanied by vegetables from the chef's garden: seen lobsters with peanut and satay, green apple tartare with mint and tarragon; turbot and garden vegetable, hazelnut sabayon, troit roe and lemon caviar. The charming decor with a natural vibe (strings of garlic, wheat and dried flowers on the walls etc) and wooden furnitures foster an inviting atmosphere.