Monsieur Bouillon becomes Safre

Who knows… maybe it was time to change the name and move on. Since last week, the Monsieur Bouillon restaurant has given way to a new identity under the name of Safre. Loris Vial, the restaurant’s current manager, wants to revitalize the establishment by making a clean break with the past. Without touching the decoration, the management of the dining room has meanwhile been entrusted to Benjamin Lanta, former mainstay of the Bologne restaurant. As for the food, chef Quentin Chasseray offers authentic, market-driven cuisine, with a moderate bistro bent and a touch of originality. From now on, you can enjoy butternut squash, green papaille and roasted cashew nuts, a vol-au-vent of sweetbreads, poultry and albuféra sauce, a filet of cannette des Dombes, cromesquis, sweet potatoes and fermented blackberries, or a homemade profiterole with praline feuillantines and peanut ice cream.