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.
Risposte rapide su Sémantème, prenotazioni, orari, dress code e fascia di prezzo.
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