After several years at the head of Roseval, in the 20th arrondissement, Simone Tondo, a young Sardinian chef, took over this bistro, which he had the judicious idea to turn into an old - fashioned osteria. The daily specials board offers a choice of Italian dishes made with the best ingredients of the moment and showcased with a skilful blend of simplicity and subtlety. Everything is fragrant and pleasant. The antithesis of over - complicated and convoluted cooking.
- MICHELIN guide inspectors
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