The taste of things done right

After twelve years at their original address, Benoît Bertozzi and Lucie Merche have taken a step aside. Just a few meters, yet a true shift in perspective. Now settled in an elegant villa along rue de Wiltz, the house gains in light, space, and breath.

The place quite literally opens up. An open kitchen, airy volumes, clean lines. Everything seems designed to accompany a natural evolution. Here, nothing seeks to impress. Everything aims to be right.

In the kitchen, Benoît Bertozzi continues along this path with consistency. A cuisine that is clear, precise, without unnecessary flourish, built around a three- or four-course menu featuring sea bass crudo with clams, mango and risotto; confit lamb shoulder with Taggiasche olives, French-style peas and morels; duck fillet with green asparagus, wild garlic, arancini and piquillo ketchup; fish of the day in a herb crust with ginger bisque, white asparagus and orange-sesame vinaigrette; and a lemon cream with strawberries, lemon sorbet, mascarpone and almond biscuit to finish.

The à la carte offers greater freedom.
Starters set the tone immediately. The poultry croquette with tomato tartare and grey shrimp jus delivers controlled comfort. The sea bass crudo brings freshness and tension. The foie gras terrine with red onion confit and brioche embraces indulgence, while fresh pasta with black truffle highlights the product.

Then come the mains. The Angus beef entrecôte with fries and classic sauces expresses straightforward generosity. The duck fillet, with green asparagus, wild garlic, arancini and piquillo ketchup, leans more contemporary. Summer truffle pasta keeps things simple and effective, while the whole pigeon in two preparations remains a strong signature of the house.

Desserts follow the same philosophy: clear, precise, without excess. Crème brûlée, lemon-strawberry cream, Chokotoff emulsion, chocolate fondant or the traditional dame blanche… all endings that go straight to the point, with balance.

In the dining room, Lucie Merche embodies this equilibrium. Present and attentive, she orchestrates a fluid, natural service, never intrusive. Hospitality that is felt rather than shown.

Service after service, the house asserts its identity. A sincere cuisine, rigorous execution, a place aligned with what it offers.

Here, the taste of things done right is not a slogan.
It is a way of working.

LD · Eating · April 2026