Restaurant of the Maison des Polytechniciens.

Type of cooking :

Traditional

Specialities :

Carpaccio of Saint-Jacques scallops, mangetout peas in ginger, shellfish vinaigrette, roast langoustines in their shells, mini-leeks and samba potato gratin, caraway seed mousse, steamed ravioli with exotic fruits, pineapple and coconut milk dressing.

Setting / decor :

Luxurious decor in a former private mansion house, the Hôtel de Poulpry (18th century).

Number of seats :

65