Sémantème
6e (Masséna)
Market-driven, nose-to-tail cooking from a chef-patron in the 6e
Pierre Gagnaire's son cooks a buzzy, farm-to-table 6e bistro
Félix Gagnaire, son of Pierre, opened this hearty 6e bistro in 2014 and it holds a Michelin Bib Gourmand. Worn tiles, mismatched wooden tables and a buzzy room frame a farm-to-table menu that leans on seasonal produce, salmon tartare with sesame and ginger, flank steak with turnips, roasted summer fruit. A wine bar of the same name sits next door.
Tabak kadar enerjiye de gidin; sonra yan taraftaki şarap barına geçin. Akşam için önceden rezervasyon yapın.
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