Tadam

Under the direction of Chef Camille Pierre, Tadam's kitchen delivers bistronomic cuisine that honors French culinary traditions while embracing contemporary creativity and ethical sourcing. The menu reflects a deep commitment to seasonality, with dishes that change throughout the year to showcase the best of what local producers have to offer.

The cuisine demonstrates technical sophistication without pretension. Signature dishes like the creamy pea velouté showcase the kitchen's ability to elevate simple, seasonal ingredients through careful preparation and thoughtful presentation. The sea bass fillet exemplifies the restaurant's approach to fish—pristine quality, precise cooking, and flavors that enhance rather than mask the natural character of the ingredient. The innovative white chocolate-matcha cream dessert reveals a playful side to the kitchen, combining French pastry techniques with unexpected flavor combinations.

The restaurant's ethical approach extends throughout the menu, with a focus on local sourcing and seasonal availability that ensures both quality and sustainability. This commitment to responsible sourcing doesn't limit creativity—rather, it inspires the kitchen to work more closely with ingredients, understanding their seasons and celebrating their peak flavors.

The weekday lunch menu offers exceptional value at 24€ for three courses, providing an accessible entry point to the restaurant's bistronomic approach. Evening à la carte dining allows for more exploration, with dishes ranging from 43€ to 55€ that showcase the full breadth of the kitchen's capabilities.

Tadam demonstrates particular care for guests with dietary restrictions, offering well-conceived vegetarian and gluten-free options that feel like integral parts of the menu rather than afterthoughts. The kitchen can accommodate allergies to peanuts, nuts, and lactose intolerance, ensuring that everyone can enjoy a complete dining experience.

The Sunday brunch deserves special mention as a showcase of the kitchen's versatility. The all-you-can-eat format at 35€ per person (19€ for children under 13) brings together an impressive array of both sweet and savory preparations. Eggs Benedict demonstrate classic technique, while the swordfish gravlax shows the kitchen's skill with cured fish. The chicken fillet and assortment of house-made desserts round out an offering that provides genuine value while maintaining the restaurant's commitment to quality and creativity.

Beyond the food, Tadam's beverage program reflects the same ethical values and attention to quality. The natural wine selection features bottles from small-scale vignerons, offering guests the opportunity to discover wines made with minimal intervention and maximum respect for terroir. The selection of whiskies, aged rums, and gins provides options for those seeking spirits, while the creative cocktail menu adds a contemporary dimension to the drinking experience.