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A small, lively bistro on rue Bonaparte where the menu names alone are enough to make you curious, and the food backs up every bit of it. The chef, a Passage 53 alumnus, works entirely with local suppliers to produce creative, technically precise cooking that's more playful than precious. The room buzzes, the service is seamless, and the chef occasionally delivers dishes himself. It holds a Michelin star.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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What the sea gave us
Michelin Guide
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