Description
A combination of patisserie and restaurant, this location has been around for 10 years under the command of two French chefs, Patrick Blancard and Philippe Brie. Just inside the entrance there is a glass counter where you can choose from pastry, pies, quiche, pâté and terrines, among other delicacies of the French cuisine. At the back, the restaurant offers a fixed menu and daily dishes. A nice option is the Tudo do Pato (duck jambalaya) or the Confit De Canard with orange, green pepper, liver and guizzards. The cheesecake is one of the best in town and the wonderful crème brûlée is a sure delight.