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Traditional bistro where you can taste wines with the chef's dishes from a gourmet and generous seasonal cuisine.
Les Canailles is run by two friends (Yann Le Pévédic in the dining room and Sebastien Guillo in the kitchen), experienced in the catering trades after having worked at Le Crillon among some other beautiful addresses. Another neighbourhood, another décor, we are here in a traditional bistro. The menu written with a chalk on a blackboard and we enjoy a seasonal cuisine that changes regularly, gourmet and generous like this flagship dish of chef, the beef tongue carpaccio, gribiche sauce with Parmesan fondant and whose mild sweetness is spiced by the spicy rocket. In short, it's bold, very bistro, and you happily enjoy the sauce. As for starter, a very good half-baked duck foie gras, snails ravioli with cream, and as main course, a roast duckling filet, pan-fried endive and clementines or a thick rumsteak heart with mushrooms and Dauphine potatoes are among the classics executed according to the rules. Foillard, Coquelet, Binner, Breton, Richaud, Gramenon… The wine list is largely up to the dishes.
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Members' reviews on LES CANAILLES
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Que dire du repas. Le poisson avec les petits légumes étaient divins. Et le rumsteck avec les pommes dauphines maisons un pure délice. Même le pain est bon (ce qui est souvent rare dans les restaurants).
Les wc sont propres.
Je vous recommande +++. Après 2h30 de route cela en valait la peine.
À très bientôt