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An Auberge in Paris offering house specialties, a seasonal menu, and desserts
This inn owes its renown to the Breton Bertrand Guénéron. But today, Renaud Marcille is at the helm. Like his predecessor, this chef, who also worked for Senderens, remains focused on the South-West. His bistronomic cuisine smells of the Basque Country - pimientos de piquillos, cod with chorizo, veal axoa... - but not only. It includes must-tries such as hare à la royale, Belle Aurore pillow and millefeuille. Here, seasonal produce is the order of the day, often sourced from small-scale producers.
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