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Red-and-white checked tablecloths, vintage photos, biscuit tins on shelves, and jazz drifting through a room where the tables are close enough to follow your neighbor's argument. This Ixelles bistro runs on country cooking from Lyon, the Basque Country, and Southwest France, the kind of food built around things like foie gras terrine and calf's head with gribiche. Hearty, unfussy, and priced like it means it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Terrine of foie gras
“Terrine of foie gras with confit shallots, calf’s head cooked in a powerful stock and served with a refreshingly tangy gribiche sauce.”
Michelin Guide -
Calf's head
“Terrine of foie gras with confit shallots, calf’s head cooked in a powerful stock and served with a refreshingly tangy gribiche sauce.”
Michelin Guide
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