At Bar des Prés, the menu is short, lively, precise.

The dishes are shared according to desires and appetites, giving pride of place to raw fish and exceptional products: Otoro, eel, bluefin tuna, Obsilbue shrimp, wagyu…
Seasoning plays a major role and elevates simplicity to the rank of modernity: semi-cooked salmon with miso karashi sauce, semi-cooked
yellowtail ponzu wasabi grilled sesame…
The sashimi, sushi and makis are made fresh and garnished with fresh wasabi & marinated ginger, topped directly with homemade Nikiri sauce.

Dessert, halfway between classic Japanese delicacies and French pastry know-how, inevitably invites itself: Japanese pearls with coconut milk, Baba au rhum, Chiffon cake…

To design the decor, Cyril Lignac called on the talent of Studio KO.

The decoration plays with codes, a delicate balance between raw and more elaborate materials.

The midnight blue storefront conceals a cozy space with subdued lighting and discreet elegance. Once through the door, the long marble counter, a strong element of the identity of the place, invites you to experience it. On one side the bar, on the other the sushi masters. Not far away, the boxes with generous benches embroidered with peacock feathers invite conviviality.

Cyril Lignac unveils his talents as a restaurateur-entrepreneur by opening new restaurants, each with a unique identity. From classic bistro-style restaurants in keeping with tradition but always very much in tune with the times, to more distinctive, almost couture-style establishments with a local and international flair.

At the same time, he created La Pâtisserie & La Chocolaterie Cyril Lignac with Pastry Chef Benoit Couvrand, offering seasonal entremets, increasingly modern classics, exceptional bread, take-away chocolates, and lovingly addictive sweet bears…