For Xavier Pincemin, who treats his guests right next door, this meat table is like a second, much canaille side, like an assertive Mr Hyde sinking his fangs into a rib of beef. Even if the clientele remains from Versailles, the room is very lively and the bill is as salty as the tiger tear sauce on the "bœuf tiger". The young staff are well supervised, and the chef is happy to come along for a tour of the dining room. The very good pieces are framed by a bao with beef confit and spicy sauce, and the iced tiramisu, correct without more; Cocktails and wine list rather short to privilege the festive side.
Chef
