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Bare brick walls inside a former brush factory give Cantine Copine its bones, and a sun-trap terrace out back does the rest on a good day. The chef runs a casual, warmly personal canteen where the cooking moves freely between a punchy terrine, hamachi over sushi rice, and polenta pulling from the Middle East. Set lunch menu, à la carte come evening. Guests tend to arrive as strangers and leave acting like regulars.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Polenta dish
“a polenta dish oozing in Middle Eastern influences”
Michelin Guide -
Terrine
“Punchy, big-boned terrine”
Michelin Guide
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