Table et Vin

Table et Vin combines a focused dining room with an extensive wine cellar curated with exceptional bottles to accompany meals, available both to enjoy on site and to take away. Wine recommendations and pairings come from Thierry Jacques, Maître d’hôtel sommelier. The restaurant operates Monday to Friday at midday and on Thursday evening and holds a Bib Gourmand. The concept pairs carefully sourced, market-led dishes with a specially reworked wine cellar and sommelier guidance. Described as a "Cave Gourmande", the venue displays cellar shelves and intimate table settings that complement the dining room. The kitchen serves seasonal, market-driven French cuisine prepared "au fil du marché", prioritising fresh ingredients and fine, flavourful plates alongside complementary wine pairing. Pierre‑Luc Husson is credited as responsible for the cuisine. Specialties include seasonal market-driven dishes, curated wine pairings from the cellar, prix fixe set menus and cheese or dessert menu options.