Rating Standards: 5-Stars = Extraordinary; 4-Stars = Excellent; 3-Stars = Average; 2-Stars = Fair; 1-Star = Poor € = Inexpensive: 30€ and under; €€ = Moderate: 31€-49€; €€€ = Expensive: €50 -75; €€€€ = Very Expensive: more than €76 (prices based on minimum 2-courses)
1-Bell = Pleasantly quiet (less than 65 decibels); 2-Bells = Can talk easily (65-70); 3-Bells = Talking normally gets difficult (70-80); 4-Bells = Can talk only in raised voices (75-90); BOMB = Too noisy for normal conversation (90+)
4.50 - stars ...................€€€................................. 3-🔔
We live in Paris, so we don't usually research restaurants before going out. If a place looks interesting, we simply give it a try. We have friends in Nice who, whenever they come to Paris, like to do a little research before choosing where to eat. Every restaurant they've recommended has been a winner, and this one is no exception. Consider it another well-deserved addition to their growing list of hits.
As many of you know, I love restaurants with an open kitchen. To me, it says a lot about a place—you can see how cleanly they work, how organized they are, and how the team interacts under pressure. I’ve always believed that a happy kitchen is a good sign that good food is on the way.
The restaurant is small and cozy—very typical of Paris, where every square meter is put to good use. They also offer counter seating for two, which is a nice option if you enjoy being close to the action.
One practical tip: if you're someone who makes frequent trips to the restroom, I'd recommend requesting a table in the main dining room or an aisle seat. The tables are arranged quite close together, as is often the case in Paris. That said, it never felt cramped or uncomfortable—just intimate and full of charm.
NOTE: I'm only going to review the dishes I had.
There were no prix-fixe menus, you order a-la-carte.
When the entrée arrived, my first impression was that it was a simple yet beautifully composed dish. As our server explained the preparation, however, I realized there was nothing simple about it. The intricate combination of ingredients and the painstaking process behind each element highlighted the French commitment to achieving a very specific flavor profile. They truly embrace the idea that great cuisine is built through layers of technique and attention to detail.
The tuna was exceptionally fresh, while the sardines were surprisingly mild and delicate. What impressed me most was that, despite the many flavors and components surrounding the dish, the tuna remained the undisputed star. It felt as though the accompanying garlic, nori, and other elements existed solely to showcase and elevate the fish rather than compete with it. The result was a beautifully balanced plate and, without question, my favorite dish of the evening.
Lamb in two courses. Rack of lamb -- candied shoulder in shizo leaf, artichoke mousseline -- tahini artichokes pepper lacquers unagi, kumquat condiment, melilot gel, lamb juice.
This was not a dish for everyone. The lamb was served quite rare, and while I don't normally eat rare meat, I have to admit it was delicious.
Visually, it wasn't the most appealing presentation. My main criticism is that the rack of lamb had not been fully trimmed, leaving a thick layer of fat that is typically removed. That said, the jus was excellent—rich, flavorful, and beautifully executed.
The artichoke hearts were not cooked as much as I would have preferred and had a slightly thorny texture. In contrast, the creamed artichokes were absolutely delicious, providing a smooth and satisfying counterpoint.
On the other hand, the confit—described on the menu as candied—was outstanding. The shiso leaf was a thoughtful addition, bringing a touch of freshness that the dish needed and helping to balance the richness of the other components.
Overall, the flavors were very good, and there was a lot to admire. With a few refinements, however, this dish could easily be elevated to the next level.
JJ ordered this dessert. I'm not a big fan of semolina, as I tend to find it a bit too grainy for my taste. That said, I thought it was a well-composed dessert with a nice balance of flavors and textures.
Jack, on the other hand, thought it was very good, so I'll defer to his judgment since I don't eat many desserts. What I did particularly enjoy were the creamy dulce de leche, the cherries, and the cigarette tuile. The thyme-lemon ice cream was excellent, and the fennel seeds added an unexpected but pleasant aromatic touch.
Overall, if I'm being honest, while the semolina wasn't my favorite component, the accompanying elements came together nicely and made for an enjoyable dessert.
This was perfect for a warm summer night. The Château Roubine Cru Classé Rosé is a classic Provence rosé—elegant, refreshing, and beautifully balanced. Pale salmon in color, it offered delicate aromas of white peach, citrus, and wild berries, along with subtle floral and herbal notes. On the palate, crisp acidity and a touch of minerality complemented flavors of stone fruit and grapefruit, leading to a clean, lingering finish. Light yet complex, it was an easy-drinking wine that paired exceptionally well with the meal, refreshing the palate without overshadowing the food.
SUMMARY
This was a great restaurant find. While the space is compact and tables are set close together, the ambiance is warm and inviting. The service was excellent, and our waitperson, who had lived in Australia for several years, spoke with an Aussie accent that I found quite charming.
There is no prix-fixe dinner menu, but the à la carte prices are very reasonable. The menu itself is small—which, as many of you know, I consider a positive. A focused menu allows the kitchen to concentrate on fewer dishes and execute them at a higher level.
Overall, the food was delicious, though I do think the lamb dish could use some refinement. Leaving the thick layer of fat on the rack of lamb didn't work for me, and the dish would have benefited from a fresher element to balance its richness. Artichokes, while flavorful, naturally lend a somewhat gray appearance to a plate, so a brighter component could have enhanced both the presentation and the overall balance. These are relatively minor adjustments, however, and with a little tweaking, this dish could be exceptional. Would we return, absolutely.
Costs -- 1-sparkling water, 1-glass of red, 1-bottle of rosé, 7-entreés, 5-plats, 3-desseerts, Our total bill came to €362.50 or €60.42 per person (there were 6 of us). Minus the wine, It would've been €53.91.
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