The Titulus bar, a meeting between a wine and a person, on an equal footing, with the same desire; just having a good time.
From Tuesday to Saturday evening, we take pleasure in discovering wines that have touched, moved or surprised us. The particularity of our wine bar is that it is open to all. In addition to twenty references by the glass, each bottle of the cellar is available with a corkage fee of 10€.
The notions of ethics and sustainability dear to Titulus blend perfectly with the bold and dynamic culinary universe of our Chef Lyla Bangels. Alone in the kitchen, she has the freedom to create her menus and she works with the rest of the team in the elaboration of wine pairings paying tribute to the products of our regions and to the producers/farmers/craftsman who are too often in the shadows.
With the desire to go even further, the Chef takes into consideration the impact of each product she uses to offer a tasteful, local, and environmentally friendly cooking. Like the Titulus wine list, the menu of our Chef Lyla Bangels is declined in dishes to be shared which evolve regularly according to the seasons and her favorite products.
We are pleased to collaborate with: Bigh / Le monde des Milles Couleurs / Eclo / Boulengier / La Fruitière / Segers / Agadir / Swet / MustSauce (203) / Färm / La Bella Puglia / Maison Marc / Belliloise / Bellivaire / Domaine du Vieux-Télégraphe / Domaine de Lorient / Julien Hazard / Bean to bar