Adeline Grattard has combined these two restaurants into one in this corner of Les Halles, offering inspired cuisine that blends home-style and more elaborate dishes—just as she has been doing so well for the past twenty years. The space is small, but the simple dishes are a delight: spring rolls, sautéed mussels with black beans and chili, wontons, siou maï, and baos, , as well as octopus in coconut masala or glazed Iberian pork with Chinese-style summer caponata… Hearty homemade desserts, such as cherry-ginger clafoutis and blanc-manger, or sea bass “testicles” with raspberries and whipped cream.
