The style may seem classic, almost banal, but this Parisian brasserie has a lot going for it, and Sébastien Chambon once again proves that his table is one of the best in town. We'll be back for these convincing exercises in heritage: golden scallops with leek fondue, snails in little pots with garlic, parsley and tomato sauce, sole meunière and linguine, veal kidneys with mustard and tagliatelle with cream... An extensive menu to suit all tastes.
