In this spacious brasserie with its sunny terrace, French tradition takes center stage. With a twist: chef Anthony Longot's twists! For example, in springtime, I like to use raw and cooked asparagus," says Anthony, who has worked with some of the greatest names in gastronomy and is renowned for his work on taste. At the heart of his success is his passion, which leads him to turn seasonal French produce into richly flavored dishes, and his sauces and juices into treasures. His low-temperature veal with coffee jus and veal sweetbreads with Porto sauce, for example, are must-tries. "If the suggestions change every 2 months to please our many loyal customers, in fine weather, it's her grilled octopus to share that wins them all over," says Julie, who helps groups put together their own unique, made-to-measure menu. We also like the low prices.
