It's a very pleasant place to eat in the Halles, where regulars are immersed in a gourmet atmosphere. The wide selection of classic, regional and contemporary recipes on the menu is mouth-watering: brandade de morue au citron confit, croustillant de tête de veau sauce gribiche, tournedos Rossini rizotto de petit épeautre. And for the connoisseur, fine prime rib of beef from noble origins, such as Salers or Galicia. Desserts take the same unifying approach, with smoked cream tatin, rice pudding or brioche perdue.
Chef
