Just off the Marché Saint-Honoré, an old-school bistro that prides itself on its uniqueness, an unyielding bastion of tradition: eggs meurette, snails, bone marrow, 5A andouillette, and onglet, with a few nods to the times (tomatoes and mozzarella, veal carpaccio “vitello”-style…). Clafoutis and crème caramel for dessert.
Chef
