LA TABLE D'ALIGRE
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Address in Paris preparing tapas, delicacies, fish, shellfish and crustaceans à la carte.
Here, the only steak available is cut from swordfish or tuna, so know it! The menu is only an ode to the fish, shellfish and crustaceans available depending on the arrival directly from Brittany each morning. The chef prepares delicious dishes, armed with his plancha, his favourite way of cooking. The house's strong point: starters such as cod accras, plancha knives or Roman-style squids prove that the chef masters the tapas side of these delicate dishes. An undeniable proof of know-how. But for all that, we must not neglect the brill, the turbot and all the beautiful fish of Brittany that he likes to marinade.
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