A modern, lively bistro where it’s a pleasure to run into friends from the wine world. Whether on the terrace or in the small dining room perched above Abbesses, you’ll enjoy a relaxed atmosphere, an excellent “organic-Dy” wine cellar—featuring a fine selection of Burgundy wines (Bachelet-Monnot, Trapet, Sabre…) as well as from the Rhône (Voge, Gripa, Mayard, Chave…), and cuisine that truly deserves its chef’s hat: trout gravlax with radishes, cucumber, and pesto—a fresh starter made with quality ingredients—pollock with fennel, bell pepper, and daikon; Culoiseau chicken with carrots, potatoes, and mushrooms; followed by a seasonal dessert featuring yellow peach, strawberries, crumble, and spiced whipped cream.
Chef
