Le Sud Review
On the fourth floor of a former brewery, this top-class establishment stands above the brasher bars of Rives de Clausen that surround it. The open kitchen at the back of the spacious industrial chic (read high ceilings and bare brick walls) dining room leaves chef Christophe Petra and his team nowhere to hide, but that's no problem for them since their mouth-watering creations are something to shout about. Don't miss out on the superb signature dish: pigeon fillet en croute, with foie gras and cabbage stuffing, and truffle mash. You're welcome to visit the bar on the floor above and enjoy the view from the terrace without a dinner reservation, if dressed smartly.
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