38, rue Reaumur (3)
Tel: 01-42-72-69-25
AMBIANCE/DÉCOR
A find, made more surprising by the nondescript location in the 3rd and the equally nondescript exterior appearance of the restaurant. Interior slightly more encouraging, but hardly imposing. Chef, however, comes with serious credentials. Was #2 to Alain Senderens, chef at then 3-star Lucas Carton.
Not sure why it took us 3 years to return to what our first 2 visits invited designation as a “Favorite”.
Food very good, and unusual. 18€ for 2 course formula lunch, outstanding – at any price.
Still scruffy in a scruffy neighborhood in the 3rd Arr. Not uncomfortable (maybe the bathroom), but decidedly rundown. But not in the kitchen, where the Basque chef/owner continues to turn out a menu plus a long list of daily specials, all of which look, taste and are homemade. No pretenses. A loyal regular crowd always greeted as friends by the chef. In five meals, never another foreigner in the house. Still a favorite.
FOOD
Unusual Southwestern food and wines. Not Michelin-starred flawless, but exceptional flavors, all well executed. A la carte menu plus long list of daily blackboard additions. Stuffed peppers, grilled griolles, confit of lamb “brick” wrapped in filo, fig tarte, traditional tourtiere of apples and prunes. Menu faithful to regional traditions.
Ravioli Royan (tiny ravioli filled with cheese and herbs), followed by roast cod or sliced fresh sausage with potatoes aligot (mashed with cheese). Desserts: fresh pear crumble and prune and apple tortiere (a style of tart). All first rate.
SERVICE
Informal, but professional. One waiter, one hostess/waitress.
PRICE
Reasonable a la carte prices. 10€ starters. 17€ plates. Numerous blackboard specials, some higher. Low priced wines. Great meal for the price. Formula lunch.
126€ for two, with 35€ wine. 25€ three course formula lunch.
(5x) (2010-2017)