The people behind this fine establishment have transformed a former neighbourhood butcher’s shop into a gastronomic Mecca for poultry. The result is a pleasant interior (black and white baroque décor, crystal droplet chandeliers) that awakens any appetite for quail, duck, pigeon, chicken, egg, and foie gras above all suspicion (supplied by local producers, like Delanoé Volailles, Masse, and pigeon from Mesquer), all of which is prepared to perfection. Not to mention, the very personal wine list, with special attention devoted to organic winemakers.
Emulsion of white beetroot, radishes of all colours
Seared filets of quail and smoked eel in a tea sauce
Meringue, Bourbon vanilla whipped cream, trickle of olive oil