The great classics of the French culinary repertoire are given a skilful overhaul here by Jean - François Piège and his faithful executive chef, Shinya Usami. Service on a silver platter, old - fashioned bistro decor, zinc counter: nothing is missing. It's Audiard's Paris down to a T, right down to the contents of your plate: duck galantine and full - bodied jelly, Colbert fried whiting and tartar sauce, platter of tartes du jour.
- MICHELIN guide inspectors
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