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Bistro in Paris offering a short menu of fresh products, tasty dishes and a summer lunch.
With this bistro, Braden Perkins and Laura Adrian have won over Anglo-Saxons and a clientele that appreciates an unusual cuisine. The menu is short, based on impeccably fresh produce. It gets longer for dinner. In a long room, with marble tables and parquet floor, the guests taste tasty and nicely prepared dishes, including, as a starter, the inevitable fried chicken dipped in ribot milk. In a more hexagonal style, they could continue with a summer lunch with a beef cheek-apple-topinambour or a duck-beetroot-red plums. Original sweet compositions, such as this tira-millefeuille-mascarpone-coffee-cocoa.
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