In what was the Taormina pizzeria, David Oper, well known to Rouennais for the success of his "D'eux-mêmes" on the Old Market, has done it again, having had the good idea of keeping the wood-fired oven for successful cooking, and turning this new place into a "meat bar", in fact a modern bistro with a leaning towards meat. The emphasis is on local ingredients and home-made products: the duck terrine is very good, the bread, also freshly baked, is respectable, and although the entrecôte was less convincing (the meat is too fresh and a little firm), it is tasty, the fries are also home-made and the young waiter has the right tone, involved and natural. There's a wide choice, with 5A andouillette from Lemelle, whole veal kidney, confit pork, finishing with a bowl of chocolate mousse or rum baba, and the cellar also makes an effort to offer a decent selection by the glass.
Chef
