Sémantème
Market-driven, nose-to-tail cooking from a chef-patron in the 6e
Chef-patron Alban Vehi shops the Tête d'Or market and the Halles Paul Bocuse each morning and builds a short, canaille menu around what he finds, with a clear nose-to-tail streak. The room is small and unpretentious, the wines lean natural, and the prices keep it firmly in everyday-bistronomy territory. It is the kind of neighbourhood table that rewards trusting the chef.
Editor's Tip
Let the daily suggestions lead and ask Alban about the wines. Closed Sunday and Monday.
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Distances are approximate straight lines, not walking routes. Check directions between stops.
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