It's almost a complex of good food that presents itself around the Odéon, with these Avant Comptoirs that symbolize a certain art of eating simple and good. With croquettes, foie gras skewer with piquillo and balsamic cream, tuna with tataki, pesto and lemon confit sauce, Rossini onglet and black angus prime rib. Nice desserts, friendly service. And the bowling pins go all the way up to the ceiling, facing southwest.
Chef
