Tasting menu, two seatings, one season
Seven courses. No decisions to make.
The kitchen writes the menu each morning, after the market. You bring the evening; we take care of every course of it.
Tonight's courses, lined up before the first seating
The house
A kitchen that cooks what the market decided
Twenty-two seats, one menu, and a chef who buys before writing. The carte changes when the produce does, sometimes between the lunch and the evening service.
We cook quietly, season firmly, and serve wine we would order ourselves. If something on your plate surprises you, ask, the person who made it is eight metres away.
- 22
- seats
- 7
- courses
- 2
- seatings a night
From tonight's carte
A few of the courses
Burrata, roasted figs & lovage
startersVegetarianCreamy burrata over figs roasted in their own syrup, lovage oil and toasted sourdough.
Natural wine of the week (glass)
drinksVegetarianOne grower, one cuvée, changing every Tuesday, ask what is open tonight.
Onion soup gratinée
startersSix-hour caramelised onions, beef broth, a raft of toasted bread and melted Comté.
Trout gravlax, cucumber & dill
startersRiver trout cured 24 hours in beetroot and gin, pickled cucumber, dill crème fraîche.
Duck breast, cherries & smoked beets
mainsDry-aged duck breast, sour cherry jus, beetroot smoked over oak, potato mille-feuille.
Line-caught hake, mussel butter
mainsThick hake fillet roasted on the bone, mussel and cider butter, charred leeks.
Set menus
Three ways to sit down
I
Lunch set
Three courses from the market, weekdays only.
€34
II
Tasting menu
Seven courses, the whole table, the kitchen's hand.
€78
III
Saturday menu
Four generous courses, made for long afternoons.
€52
Wine pairings available for every menu
Guest book
We came for a birthday and stayed until they stacked the chairs. The duck was the best I have had in years, and the staff treated our late table like the first of the night.
The menu is short and that is exactly the point, everything on it earns its place. The celeriac steak converted a table of committed carnivores.
Booked for six on a rainy Thursday. Warm room, patient service, and the onion soup alone was worth crossing town for. One star kept for the day they add more desserts.
Our regular table since the opening. The card changes with the market and there is always one dish we argue over sharing. Book ahead, the dining room fills fast.
Hours
Two seatings, five nights
- Tuesday – Saturday
- 7.00 pm & 9.30 pm
- Friday & Saturday lunch
- 12.30 pm
- Sunday & Monday
- closed, the kitchen rests
Access
Finding the door
- 8 Rue des Halles, city centre
- Metro Halles, exit 2, three minutes on foot
- 01 23 45 67 89
- Get directions
Reservations
Take a table
Twenty-two seats go quickly at the weekend. Tell us about allergies when you book, the menu adapts with a day's notice.
Tonight? Better to call:01 23 45 67 89