"Giovanni Passerini has a keen eye, a ton of talent and the ambition to go with it. Here, we tuck into Italian food, for instance, tripe ""cacio e ova"", artichokes and white truffle, a rarity in Paris. The spotlight remains firmly on the ingredients. The house ""specialty"" remains the sharing dishes, such as the two - course lobster. Not to mention the Saturday evening set menu, centred on small plates. It's tasty and meticulous. A real pleasure. "
- MICHELIN guide inspectors
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