Chef Christian Ethcebest's latest addition to his restaurant group is a casual effort where the idea is to have fun and eat his hearty basque recipes.
Finally a class of informal eateries has emerged in Paris.
Portions vary, the charcuterie platter was huge while the cheese plate miniscule.
Had a wonderful Turbot (a european flatfish, part of the flounder family) in a rocking hot spicy fresh tomato sauce.
Dessert were so good my dinner partners would not share.
There are good deals on wine, serving liters of red and white for 20 euro but we would go for a bottle next time, flavors were dull.
The chef was there that night, a bundle of energy, overseeing the kitchen one moment and wiping down a table the next as only the owner would do.
Get there early, they do not take reservations.