A stone's throw from rue Montorgueil, behind a fine blue frontage, this restaurant proposes food that revolves around fish and shellfish. The kitchen counter (blue tiling with oyster bar) was designed by Jean Nouvel's right-hand man. Laid-back service and friendly atmosphere. Sundays and Mondays there are tapas only.
- MICHELIN guide inspectors
The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.