François Miura
24 rue Marengo
Cuisines: French
About
A few steps from the Eglise St-André, this restaurant occupies a late-19th-century cloister built for Visitandine nuns. The cuisine is the most eclectic and personalized in town. Menu items are sophisticated and composed with intelligence. They include flavorful, complicated dishes such as twice-cooked pigeon in regional wine stuffed with foie gras, and stuffed squid served with confit of pigs' foot flavored with squid ink and essence of crayfish. Less daring examples include warm calamari salad with two kinds of peppers, and braised rack of lamb with fresh vegetables and coriander sauce. Desserts may include a soufflé with pear liqueur.
