A friendly restaurant with efficient service and a chef who concocts gourmet dishes using fresh, local produce.
In this Bouchon Lyonnais-style restaurant, Sébastien Viala, who trained with Michel Benoît, a well-known Avignon caterer, concocts gourmet dishes. The chef makes it a point of honour to use the freshest, most local produce possible, such as the swordfish he buys at Les Halles. The chef has mastered the art of cooking, particularly at low temperature, and offers us a traditional cuisine revisited. We were delighted by the pumpkin velouté with truffle oil, the veal daube and the raspberry speculoos tiramisu. Pleasant, efficient service, good wines.
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Members' reviews on OUI OUI CHÉRIE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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(Avis d'origine)
100% recomendable, nos atendió una chica super atenta que hablaba español y ingles y nos tradució el menu. La comida muy deliciosa, raciones generosas y postres espectaculares.
(Avis d'origine)
He‘s a genius, made two incredible salads in no time and had some very special spirits to finish it all. A real surprise for two Londoners.