A simple, modern bistro, like dozens of others in Paris, but few in the arrondissement. Natural wood decor, cosy atmosphere and fashionable ideas on the plate: oyster with Tosazu buckwheat shiso sauce, kohlrabi, sea bream crudo, fennel, peach, cherry tomato, soy and shiso caramel, on a very fresh fish with a velvety texture thanks to the soy caramel, vanilla-tonka profiteroles, chocolate sauce, rather basic buckwheat. Owner's cellar, nature-oriented. Pleasant service, to be reinforced.
Chef
