Racine
9e (Vaise)
Zero-kilometre seasonal cooking tucked in a Vaise cul-de-sac
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.
Günün önerilerine bırakın ve Alban'a şarapları sorun. Pazar ve pazartesi kapalı.
Respuestas rápidas sobre Sémantème: reservas, horario, código de vestimenta y rango de precios.
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