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A long counter runs the room at this snug bistro in the 17th, where the menu rotates between Alsace in the colder months and Provence when the weather turns. The chef trained under some serious names in both regions, and the pâté en croûte and house-made boudin taste like proof of that. Traditional French cooking done without apology, in a room where the regulars seem to have memorized the entire thing.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pâté en croûte
“House classics include pâté en croûte, game, spaetzle, home-made boudin, fish aioli – not to mention some first-rate classic desserts.”
Michelin Guide -
Spaetzle
“House classics include pâté en croûte, game, spaetzle, home-made boudin, fish aioli – not to mention some first-rate classic desserts.”
Michelin Guide -
Boudin
“House classics include pâté en croûte, game, spaetzle, home-made boudin, fish aioli – not to mention some first-rate classic desserts.”
Michelin Guide -
Fish aioli
“House classics include pâté en croûte, game, spaetzle, home-made boudin, fish aioli – not to mention some first-rate classic desserts.”
Michelin Guide
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