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Press Detail

posté le 2024-01-01

Guide Michelin

Once upon a time, a Japanese chef, fresh from his apprenticeship with Yves Camdeborde and Stéphane Jégo, opened a characteristic Parisian bistro, serving heart-warming market-fresh Gallic fare. Duck terrine in aspic paired with plum and cucumber pickles; tempura of line-caught croaker with a seaweed dashi stock, cabbage and broad beans; baba with vintage Martinique rum and chantilly cream… And the icing on the cake, it's open at weekends.