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After a career in photography in London, Olivier Carou decided to take up the mantle of bistro owner in the buzzing Rue des Hauts-Pavés. At the stove, Pierre Cornut prepares a lunchtime bistro menu that changes according to his market finds, not forgetting the house’s emblematic onglet de boeuf and steak tartare. In the evening, the restaurant becomes a temple to drinks and nibbles, with grazing boards, and home-made terrine and hummus.
Egg parfait with artichoke cream
Veal shoulder confit, gratin dauphinois
Choux pastry with praline ganache