riginally from vibrant Los Angeles, Mailea Weger perfected her culinary art as sous-chef at the renowned establishments Gjusta and Gjelina in Santa Monica, before taking over the kitchens of theand strawberry turnover (€10), accompanied by a quenelle of whipped cream with Madagascar vanilla to pleasantly conclude the meal. Sommelier Fabrice Mansouri offers a wine list, all from biodynamic or natural viticulture, with nearly 200 references. A must-visit address for a unique culinary getaway, all in a soothing and friendly setting.
