Under the same management as the Bien Élevé (9th arrondissement), this bistro offers cuts of meat that are spit-roast or cooked over embers, together with dishes that oscillate between tradition and modernity. We loved the ceviche of seabass, peaches, mango and spices and the slow-cooked ribs of pork served with spicy meat gravy and mash. Well-crafted indeed!
- MICHELIN guide inspectors
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