THE RESTAURANT

At Bistrot Flaubert, the chef Erwan Ledru creates an author’s cuisine, modern, with Italian influences and strong flavours, in an old-fashioned creamery with a timeless decor. He imagines a menu that makes sense: a red thread guiding all the dishes, from starter to dessert, for a deeply unique experience.

All the products, even the less noble ones, are magnified after a real research work in the preparation, the cooking, the seasoning. His cuisine is accessible to all, terribly well done, tasty, and always seasonal. The technique sublimates them for clear, marked and subtle plates. The meat and fish come from sustainable breeding and fishing respectively. The products are selected with respect for nature, the seasons and the craftsmen who grow them: quality ingredients for a cuisine that is always more singular.

The cellar echoes it, releasing some treasures: beautiful vineyard at the right price (Côtes d’Auxerre des Goiko, Saumur-Champigny Les Roches…), inspired bottles (Saint-Péray Les Pins Bernard Gripa, Côtes-du-Rhône Mon Coeur Jean-Louis Chave…), the politeness of great labels (Meursault Les Criots, Margaux Château des Trois Chardons…) and even the opportunity to savour all the gems from the neighboring Maison Rostang.