Le Jardin d'Hadrien
Le Jardin d'Hadrien Review
This chic enclave, with its quarried white stone, ancient plank-and-beam ceiling, and open fireplace, would be a culinary haven even without its lovely hidden garden, a shady retreat for summer meals. Chef Christophe Adlin changes menus monthly to bring the freshest seasonal combinations to your palate, so you might be treated to fresh cod and zucchini flowers filled with brandade (the creamy, light paste of salt cod and olive oil) or, in winter, sautéed veal and crayfish with saffron potatoes. Two prix-fixe menus served year-round—gourmand and saveur—change every other month.
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