Jérémie, the sommelier, and Damien, the chef, execute their creations with finesse and talent. In this lively atmosphere—so lively that the walls seem to shake—the experience is all the more enjoyable as the dishes keep coming, each one maintaining a consistently high standard. After the delicious gougère appetizer, things get serious with the casserole of snails and creamy mushrooms, the fillet of John Dory with Sardinian fregola, chorizo, rouille, and bouillabaisse sauce—not cheap at €45, but well worth it for a fish that has traveled across France— a good chocolate mousse for dessert with matcha biscuit, pistachio ice cream, and bouillabaisse sauce. An extensive wine list, some excellent selections and top-tier labels: Trapet, Arlaud, Dujac, d’Angerville, de Villaine, and others from elsewhere, notably Abatucci in Corsica—though wine by the glass is a bit pricey. The second toque this year.
Chef
