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An à la carte menu in a city that has largely abandoned the format signals something about the chef's confidence. This sleek fine dining room in the 8th is Julien Boscus's stage for modern French cooking rooted in serious classical technique, and the kitchen holds a Michelin star. The wine list leans deep into French vineyards, and the service runs smooth enough that you barely notice how smooth it is.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Calf sweetbreads with green asparagus
“sautéed calf sweetbreads with green asparagus from Vaucluse steamed in citron”
Michelin Guide -
Hare à la royale
“his amazing hare à la royale, reworked in a more modern vein, deserves a special mention”
Michelin Guide
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