Symbiose
The name of this restaurant may refer to the close bond between the chef and the sommelière (who are partners in life), or the association of food and wine – the couple’s respective passions, or to the two set menus served in two separate dining spaces. The first is a “tasting bar”, which rolls out dishes to share that tap into influences from far and wide (ceviche of croaker, ceviche juice and guacamole); the second is dedicated to fine dining with two tasting menus (and a third more concise score at lunchtime). The chef, who finds his inspiration in Normandy’s first-class fare and culinary h
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