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The bright blue façade on rue de Saint-Simon is easy to spot, and inside it's a chic, unfussy brasserie where the menu tilts almost entirely toward the sea. Pierre Gagnaire holds a Michelin star here, and the kitchen applies that same restless precision to shellfish and line-caught fish rather than the grand tasting-menu format. The room draws a quietly confident crowd who know exactly where they've booked.
The awards strongest first
- Michelin Guide 1 Star
- Le Fooding Le Fooding Guide
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Carpaccio of seabream
“carpaccio of seabream and oyster-laced ice cream”
Michelin Guide -
Line-caught turbot
“line-caught turbot with butter made from milk from Froment de Léon dairy cows”
Michelin Guide -
Gaya apple pie
“Gaya apple pie with poppy-flavoured chantilly cream”
Michelin Guide
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