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Polished concrete floors and pale wood set the scene at this stripped-back modern bistro in the 9th, where the kitchen leans hard into vegetables, fish, and seafood. The chef came up through Pierre Gagnaire's orbit before opening this quieter room, and the cooking shows it without making a fuss about it. Lunch is an easy entry point; evenings get more ambitious. A neighborhood place that happens to think carefully about what it puts on the plate.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Poultry breast in port wine
“His modern signature is embodied by marinated cèpe tartlet with figs and cocoa, poultry breast in port wine or agnolotti of squid and braised cod, kohlrabi, pleurotes and a purée of Camus artichokes.”
Michelin Guide
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The neighbors closest first
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