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Elsass
Modern Alsatian
A former garage on Avenue Parmentier, now a clean-lined loft with counter seats and an open kitchen, where every bottle on the wine list comes from Alsace. This small restaurant rethinks the region without the rustic props: sauerkraut turns up in crispy cromesquis or alongside house-made boudin blanc, and the whole menu exists to show off those wines. A lawyer opened it, which explains a certain precision to how the argument is laid out.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Cromesquis
“The sauerkraut, a nod to the terroir, is served in unexpected ways: in crispy cromesquis or accompanying a house-made boudin blanc sausage and candied pork belly.”
Michelin Guide -
Boudin blanc
“The sauerkraut, a nod to the terroir, is served in unexpected ways: in crispy cromesquis or accompanying a house-made boudin blanc sausage and candied pork belly.”
Michelin Guide
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