The southwestern flair of Jacques Faussat and his team is a breath of fresh air for the neighborhood, in this quiet corner where people love to eat. And here, diners are well served, with traditional fare, flawless execution, and all the generosity of a region beloved by Parisians. As a devoted disciple of his mentor Alain Dutournier, the chef takes up the torch with flair, creating meticulously crafted dishes, as seen in an exemplary lunch menu: marinated baby squid, meat of the day with a pot of peas and carrots, or with must-try dishes like compressed potatoes and foie gras and flambéed pigeon with capucin. A well-stocked cellar featuring both small and grand crus, and service that’s as polished as the chefs’ hats.
