Giovanni Passerini has a keen eye, a ton of talent and the ambition to go with it. Here, we tuck into Italian food, for instance, tripe 'cacio e ova', artichokes and white truffle, a rarity in Paris. The spotlight remains firmly on the ingredients. The house 'specialty' remains the sharing dishes, such as the two - course lobster. Not to mention the Saturday evening set menu, centred on small plates. It's tasty and meticulous. A real pleasure.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights