LE 5ÈME QUARTIER
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Restaurant inspired by a butcher's term where the chef Sabino Lenocci and his second in command know how to put offal in all its states
After Moelleuses et Persillées, one of the 50 best steakhouses in Europe, and M&P Comptoir, a meat bar where you go to the butcher shop, Adeline and Giovanni have innovated with their 5th Quarter, specializing in offal. In fact, the name of their restaurant is inspired by a butcher's term for beef, veal, mutton, lamb or pork offal. The chef, Sabino Lenocci, a regular in starred restaurants, and his second in command, Camille Chau, who studied in a Lyon "bouchon", know how to put offal in all its states.
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Members' reviews on LE 5ÈME QUARTIER
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Les andouillettes sont ni trop grasses, ni trop sèches. La tête de veau est suave. La mousse au citron m'a convaincu de revenir goûter une autre fois.
Le sourire et les conseils d'Anaïs sont un plus. L'équipe en cuisine, est très efficace. Un repas très agréable dans le quartier de Bacalan. Je venais à l'origine pour manger à la Cuisine du Mondowine (Elle est désormais fermée ) et nous avons découvert l'adresse un peu par hasard. Et nous en avons été très satisfaits.