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Bistro and artists' den for years offering a regularly changing menu.
We have been eating in this bistro and lair since 1924! Didier Guy and Laurent Teboul have been there for less than a long time, but they take pleasure in continuing the work of their glorious elders through a map and menus that vary regularly and who logically know to be in their time: bowl bowl to the three candied peppers or snails in hazelnut bread, fragmentation of blettes in entry. In flat, shredded can can, orange emulsion and ginger, pan of vegetables for one, dos cod roast pesto coriander purée and vegetables for another. Finally, to finish on a sweet note, pear crumbled, chocolate foam or cheesecake, mango grout passion. Will they be there again in 2024 to celebrate the centenary of this house? The question is raised.
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