At Eels, the dishes flirt with "bistronomie", and some of them focus on eel (the clue is in the name). The young chef, Adrien Ferrand, already has considerable experience under his belt (six years for William Ledeuil, first at Ze Kitchen Galerie, then KGB). And now he has a place of his own. A success!
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights