A delightfully unmodernized table, especially good in game season, when you’ll find roast partridge, grouse, wild duck, and lièvre à la royale. Finish with the Grand Marnier soufflé.
Chef Philippe Damas is showcasing the season’s best ingredients (porcinis, partridges) at this bistro near the Canal Saint-Martin.
An address for old school charcuterie and meat of all kinds.
Closet-sized La Cerisaie serves southwestern cuisine. Foie gras abounds.