Loft-like, a resolutely trendy style, a kitchen wide open to the room: L'Endroit is bistronomic! Charolais rib of beef (matured for 8 weeks), Pig rib in casserole cooked in hay, Roasted monkfish with shellfish cream, Whole sea bass roasted with thyme and rosemary.
Possibility of privatizing. Jazz dinners every first Friday of the month by reservation.
Closed on Sundays and Mondays (exception for certain public holidays)
Possibility of privatizing. Jazz dinners every first Friday of the month by reservation.
Closed on Sundays and Mondays (exception for certain public holidays)
On video
Rankings and labels
- Michelin
- Gault-Millau
Restaurant
Culinary specialties
- Norman cuisine
- Traditional cuisine
Capacity
Prices
Payment methods
Services
Equipments
Services