The concept of the Arsaour restaurant is based on the marriage of the season, the region, freshness and daring. The service is "unstructured", a drawer with cutlery and small plates invites you to share the dishes. Our Chef Marie VIEL offers you a short menu, dishes that combine raw: ceviche, carpaccio, tartare to preserve the best nutrients, and cooked gluten-free, with land or sea pancakes.