The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
Private dining room
This bistro founded in 1890 has a delightfully retro decor, and serves delicious cuisine that explores the city's gastronomy: tablier de sapeur (crumbed tripe), pike quenelles with sauce Nantua, veal liver with persillade, and floating islands with pink pralines.
- MICHELIN guide inspectors
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