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Charming bistro in Paris offering the best of local charcuterie, seasonal dishes, and meats.
Thierry Dufroux, who honed his skills at Loiseau and Ducasse, has set up shop in this charming old-school bistro, paying tribute in small ways to his native Basque region. On the slate, the best of local charcuterie: boudin, chorizo, quindillas... On the plates, a cuisine that's riding the crest of the wave! For example, on an October weekend, a pan-fried chipirons with eggplant confit, an original corn velouté with smoked barbecued shrimps, a more traditional poulet basquaise or a cochon confit. Hmm..
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