Just a stone's throw from Les Halles, Miettes is part of a new wave of urban bistros driven by a committed, no-holds-barred youth. The space is compact - not recommended for exchanging files between secret agents - but the energy is infectious, the dining room always lively, and the clientele mostly young. At lunchtime, the deliberately short menu favors clarity and freshness, with an effective offering at a very controlled price. The cuisine is a confidently gourmet affair, like the melting pork with crispy skin and well-mastered, straightforward seasonings, or the beet starter with roasted almonds and smoked raclette, designed to be comforting. Dessert marks a real highlight with a reinterpretation of the miot de Touraine, combining soaked madeleine, whipped faisselle, red wine caramel and spicy wine broth, in a balance as audacious as it is seductive. The cellar, remarkable for the size of the address, boasts almost 200 references, from all regions, with fine signatures and relevant choices by the glass. In the dining room, the service is fluid, precise and enthusiastic, with a real knowledge of the wines, contributing to a sincere and contemporary experience, true to the spirit of the place.
Chef
