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The name is a clue: every great sauce begins with a roux, and this elegant brasserie takes that seriously, building dishes on sauces robust enough to be the point. The cooking roams freely, with playful combinations and textures that keep things from getting too solemn. The sommelier pairs wines with the kind of enthusiasm that makes you feel the choice matters. Grab a seat at the long dining counter if you can.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Fillet of hare
“Think medium-rare fillet of hare in a sweet-spice crust, elevated by a refined game jus and complemented by slices of raw foie gras and crunchy quince.”
Michelin Guide
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