Le Petit Bistro

1320

The concise menu, which evolves with the seasons and the specials, gives pride of place to classic brasserie fare and more original dishes. The lobster cannelloni with its lemon and lovage filling was a particularly tasty choice. The crispy soft-boiled egg in a mushroom cream was another find, the bacon and fregola adding an indulgent silkiness. The profiteroles with apricot caramel will remain seared in our memories, along with the spot-on wine recommendations of Grégory Mio, the maître d'hôtel and sommelier.