Bacav'

Baca'v, led by chef Émile Cotte, formerly of the renowned Taillevent and Drouant establishments, offers generous and authentic cuisine inspired by traditional recipes from his native Limousin. Among the must-tries are the lobster vol-au-vent and the seasonal lièvre à la royale, showcasing his exceptional expertise. A passionate Syrah enthusiast, the chef has curated a wine list featuring over 300 selections, with a special focus on the Rhône Valley. The ambiance is intimate and welcoming, celebrating authenticity and conviviality, with traditional cuisine that perfectly balances heartiness and refinement.