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Tucked behind Saint-Sulpice on a quiet Left Bank street, this old bougnat turned neighborhood bistro has the tiled floors and scuffed banquettes to prove it. The cooking is classic Paris without the tourist tax: black pudding terrine, roast chicken with a proper pepper sauce, a mille-feuille that earns its place. Regulars who never bother with the menu fill the room by eight, so book ahead unless you enjoy standing on cobblestones.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Black pudding terrine
“Start with a house-made peppery black pudding terrine, followed by tender, crispy-skinned free-range chicken, melt-in-the-mouth potatoes, chard, mushrooms and a gutsy pepper sauce, to finish with a glorious vanilla millefeuille.”
Michelin Guide -
Vanilla millefeuille
“Start with a house-made peppery black pudding terrine, followed by tender, crispy-skinned free-range chicken, melt-in-the-mouth potatoes, chard, mushrooms and a gutsy pepper sauce, to finish with a glorious vanilla millefeuille.”
Michelin Guide -
Free-range chicken
“Start with a house-made peppery black pudding terrine, followed by tender, crispy-skinned free-range chicken, melt-in-the-mouth potatoes, chard, mushrooms and a gutsy pepper sauce, to finish with a glorious vanilla millefeuille.”
Michelin Guide
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