The slightly chipped paint, the bright red neon sign above the awning, the sidewalk terrace… It’s something of an archetype of the Parisian bistro—both familiar and comforting—where you can come alone or with friends. The classics have been given a slight makeover to better suit today’s tastes: beef tongue “à la tonnato,” Camargue clams with ‘nduja and cilantro, turbot with green asparagus, peas, trout roe and beurre blanc, free-range chicken with vin jaune sauce and sautéed spinach, and chocolate mousse.
Chef
