Bruno Doucet continues to regale fine food lovers in the Halles district with recipes that pay tribute to country produce and market fresh ingredients. After tantalising your palate with his delicious pâté, dig into girolles mushrooms in meat juices and poached egg or spit-roast pigeon. Save room for his emblematic rice pudding and hot soufflé.
- MICHELIN guide inspectors
The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.