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The bistro occupies what was once the wine cellar and deli section of the main restaurant, shelves still stocked with conserves, salt, and fine bottles. It's a casual, room-sized space where the chef runs seasonal bistronomy alongside old-school classics, a truffle croque monsieur here, steak tartare and Béarnaise there. The menu is short and unadorned, which is the point. Provence without the theater.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Truffle croque monsieur
“sit alongside the good old bistro classics: truffle croque monsieur, Carnaroli risotto inspired by the Creole dish rougail, steak tartare, or fillet of Charolais beef with chips and Béarnaise sauce.”
Michelin Guide -
Carnaroli risotto
“sit alongside the good old bistro classics: truffle croque monsieur, Carnaroli risotto inspired by the Creole dish rougail, steak tartare, or fillet of Charolais beef with chips and Béarnaise sauce.”
Michelin Guide -
Steak tartare
“sit alongside the good old bistro classics: truffle croque monsieur, Carnaroli risotto inspired by the Creole dish rougail, steak tartare, or fillet of Charolais beef with chips and Béarnaise sauce.”
Michelin Guide -
Fillet of Charolais beef
“sit alongside the good old bistro classics: truffle croque monsieur, Carnaroli risotto inspired by the Creole dish rougail, steak tartare, or fillet of Charolais beef with chips and Béarnaise sauce.”
Michelin Guide
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The neighbors closest first
- Restaurant Pierre Grein Provençal Mediterranean Eat · 86
- Chez Bastien Modern French Eat · 74
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