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Former location: 8 rue Descartes, 75005

What people are were saying

John Talbott (2013) “Three of us had the sublime sweetbreads on mashed potatoes that even I swooned over, and Colette had some beautiful veal cooked to perfection. All of us shared in two chocolate mousses which were again classic and superb.”

Aaron Ayscough (2011) “…one of the greatest meals I’ve had in Paris, replete with well-chosen natural wines at prix caviste, many from unexpected vintages, and meats – almost nothing but meats – selected with the kind of care one normally associates with high-caste arranged marriages.”

Barbra Austin (2011) “…a culinary bright spot in a Paris neighborhood full of student bars, kebab shops, tourist traps…The menu is filled with marquee monikers: Bordier butter, steaks aged by super-butcher Desnoyer, greens grown by Annie Bertin…”

Food Intelligence (2011) “Les produits sont effectivement impeccables et la réalisation des plats à l’instar de jeunes poireaux (Annie Bertin), crème crue balsamique et lard croustillant (10€) ne manque pas de coeur. Quand au ris de veau meunière et purée de Pompadour,  il pourrait être inscrit au patrimoine mondial des gourmand…”

Alexander Lobrano via T Magazine (2009) “…grilled duck breast with pear-turnip compote, and a lemon mille-feuille made with the Menton lemons…The culinary passion and excellence of this kitchen — Philippe even makes his own puff pastry — stunned me.”

Julot (2008) “The place clearly advertises that it has all the best ingredients one must have those days in Paris: porc basque, boeuf de Coutancie, bread from Du Pain et Des Gâteaux, etc… Prices are rather friendly considering the ingredients and the skills used…”

Chrisoscope (2008) “Je reste sur une bonne impression de Christophe, mais dans le genre bonne cuisine de bistrot de quartier, j’ai plus près chez moi.”

François Simon (2007) “…un gastro comme on les aime. Une addition douce et des formules dans tous les coins.”

John Talbott (2006) “The only disappointments were the crummy décor… and service that ground to a halt after the dessert was served (an old, familiar problem.)

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