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Bistro in Paris offering a revisited bistro cuisine and a piece of roasted veal or pig.
The story doesn't tell if the firefighters at the nearby barracks are coming to this bistro, they have never seen them, at least not in keeping. Yet the first person who is going through the door is the leader. Located behind his open furnaces on the room, he is already busy watching the baking of a calf piece or a square pig's square. A bistro kitchen therefore (with mayonnaise, leeks, tartar celery or chateaubriand pepper sauce), but revisited, everything in a popular atmosphere very «to good simple», with a counter, tables, chairs and mirrors as in old times. Dessert: a cane with rum or a brioche bread. The wine list, prepared by Éric Mayot the boss, will reserve some surprises.
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Members' reviews on GOUPIL
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Cela faisait longtemps que je n'y étais pas allé suite au Covid/télétravail mais je suis heureux de voir que la qualité des produits est toujours au rendez-vous. Tellement satisfait que j'y suis retourné 3 fois en 2 semaines, à chaque fois dans un cadre professionnel. C'est une cuisine traditionnelle de bistrot parisien, sans fioritures mais avec des saveurs vraies. Les assaisonnements et les cuissons sont toujours parfaits. Excellent carte des vins. L'accueil toujours très sympa.
(Avis d'origine)
Cena deliziosa, con piatti tipici e sapori decisi. Si respira un’aria autentica della cucina normanna. Ottimo rapporto qualità prezzo.