In the heart of the old quarter, an emblematic restaurant with long-standing regulars. We love the old-fashioned atmosphere and the cellar, memorable and a little dated, but featuring impressive verticals (de Silex, de Grange des Pères...) and some very rare vintages. And while we regret the canteen-style bread and average attention to terroir, including the wine (only one glass of red, saumur...), we taste with respect these sincere and disappearing dishes, the lamb brain fricassee, the veal blanquette with porcini mushrooms, the kidneys... Reservations required.
Chef
