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From the open kitchen of his hideaway on Rue Fouré, where he masterfully skewers and roasts his poultry, pork, and lamb, the affable Thierry Lébé cajoles lovers and connoisseurs of fine meats. But the chef – a former fixture of renowned restaurants (Drouant, Coq Rico…) – and his cheerful team do not stop there, cooking up generous and polished bistronomique cuisine, with accents from his native Gascony. Whether you’re sitting on one of the benches, at the counter, or at the majestic table d’hôtes, the atmosphere is warm and friendly.
Duck heart skewers with chorizo
Rack of free-range pork ribs, white asparagus a la plancha, tangy red cabbage, blood orange hollandaise sauce
Goulaine strawberries, Breton shortbread, light cream, thyme-lemon sorbet