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Exposed stone walls and an open kitchen set the tone in this snug Abbesses bistro, tucked just off rue Lepic. The chef came up through Yves Camdeborde's school, and it shows: a short, market-driven menu that changes often enough to keep regulars guessing. The food is contemporary without performing about it, and the prices are modest enough that a second glass feels like a reasonable idea.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Roast veal carpaccio
“The intentionally short menu changes frequently to align with available produce and the chef's imagination: roast veal carpaccio with Caesar sauce, capers and Parmesan; lamb navarin with spring vegetables and wild garlic pistou.”
Michelin Guide -
Lamb navarin
“The intentionally short menu changes frequently to align with available produce and the chef's imagination: roast veal carpaccio with Caesar sauce, capers and Parmesan; lamb navarin with spring vegetables and wild garlic pistou.”
Michelin Guide
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