Anthony Boucher's restaurant is fast approaching its fifteenth anniversary, standing firm on its foundations and welcoming both local regulars and the many tourists who visit the Montorgueil district. The service is focused, the prices coherent (52 euros for a complete sequence on the menu-card), and the execution is on the mark, in a rallying register, where we come across the perfect egg with haddock brandade, the beautiful roast poultry supreme with celery and potato millefeuille and a comforting roast pineapple, passion caramel and fromage blanc sorbet. Dynamic service, cellar without surprises.
Antony Boucher Chef
