BlossomThe Restaurant

In the kitchen, a dynamic and young duo trained for great cuisine dares to break codes, always looking for changing tastes and new needs of hosts: Chef Alexandre Auger and Pastry Chef Shereen Khelif.
Starters from the market, and Garden salads associate local vegetables of season (asparagus, broadbeans, spinach …), new superfoods (cabbage kale, quinoa, pomegranate, alfalfa …) and virtues of plants (nigella, ginger …) in colorful and flavorful creative associations.
The menu includes light and tasty Homemade broths, traditional and essentials Urban style, or Bucolic mains, proposing a fined product accompanied by carefully cooked vegetables.
To conclude, Faubourg sweetnesses reinterpret the most gourmand pastry traditions: sweet-puff, baba or Chantilly cream, all in lightness and embellished with the benefits of superfoods. Avocado cream and soya custard sauce, are other sweet pleasures for ultra-light and vegetarian sweet-puffs