Parisian bistro elaborating a menu mixing Iberian pork, cheeses, meats and desserts.
This chic bistro made of red velvet and white tablecloths is an address that excites foodies. The dishes are more poetic like mushroom cream soup and bread fingers with egg yolk at 68 °, scallop shells and shrimp bisque with Joel vegetables, zucchini tartar with cumin fresh cheese, beef fillets with sweet pepper blazed with cognac, and its famous rum cake. The wines are exclusively French. In addition to a very respectable carte, Pierre Hermé offers desserts daily for fans of pastry.
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