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Restaurant in Paris elaborating a short and original menu, with an ambitious cuisine.
The ceramic facade of this former fish store, converted now into a restaurant, preserved its yesteryear charm. An introduction into the aesthetic which is appreciated by regulars and curious tourists who push the door of the address. At the welcome, a very friendly New Zealander boss who smiles behind Valentin Vasseur's kitchen. The young chef elaborates a short and original menu: pork cheeks served with eryngi mushrooms, garlic and ginger, mackerel sashimi accompanied by beet and bergamot, tarte tatin topped with cloves… The cuisine is ambitious and it is not to displease us. What about the wines? A very beautiful wine list that is rather oriented towards the wines of Languedoc, Roussillon, and the Vallée de Rhone.
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