Philippe Marques, a former sommelier and owner of this charming restaurant in the Opéra district, has the ambition to make his address the temple of the food and wine pairing. Chef Thomas Moretto works alongside him, who makes flavours' associations according his wishes and seasons. As an example: pan-fried terrine of beef tail with horseradish jelly, Opera-way coastal cod, Wagyu beef flank steak. When closing the meal, the choice becomes difficult: instead choose the Saint-Nectaire farm cheese accompanied by carpaccio of mushrooms in Paris or by the Genoa bread with the fig and pine nuts? Whichever, you will leave delighted!
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