As its name suggests, Cru is loyal to food that is eaten uncooked. Here, carpaccio and tartare are honored. The chef Fabien Sam honors a commitment to a healthy, dietary cuisine without compromising taste. Thus, these dishes are gluttonous and cleverly spiced that will regale diners. You can also revel in recipes that are grilled or cooked at low temperature. Breton lobster, duck tataki or ceviche satisfy the hungriest of customers. Local produce, preferably organic and of French origin are the basis for this fine French cuisine combined with a touch of exoticism. The frame for this meal is not left out with the restaurant’s vaulted cellar ceilings from the 18th century to the chic and minimalist decor. The hotel also offers a charming courtyard, secluded and with little traffic, for a drink in peace.
