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A modern bistro in the 7th where French bistronomy gets quietly rewritten with West African pantry staples, Penja pepper among them. The chef, Cameroonian-born and trained under Yves Camdeborde, folds djansang, hibiscus, and yam into the kind of cooking that still feels rooted in Paris without pretending Africa is just a garnish. The room is warm and unfussy, the menu short enough that everything on it earns its place.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Mont Blanc
“the classic Mont Blanc dessert is accompanied by a green peppercorn ice cream”
Michelin Guide
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