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Traditional bistro where you can taste wines with the chef's dishes from a gourmet and generous seasonal cuisine.
Les Canailles is run by two friends (Yann Le Pévédic in the dining room and Sebastien Guillo in the kitchen), experienced in the catering trades after having worked at Le Crillon among some other beautiful addresses. Another neighbourhood, another décor, we are here in a traditional bistro. The menu written with a chalk on a blackboard and we enjoy a seasonal cuisine that changes regularly, gourmet and generous like this flagship dish of chef, the beef tongue carpaccio, gribiche sauce with Parmesan fondant and whose mild sweetness is spiced by the spicy rocket. In short, it's bold, very bistro, and you happily enjoy the sauce. As for starter, a very good half-baked duck foie gras, snails ravioli with cream, and as main course, a roast duckling filet, pan-fried endive and clementines or a thick rumsteak heart with mushrooms and Dauphine potatoes are among the classics executed according to the rules. Foillard, Coquelet, Binner, Breton, Richaud, Gramenon… The wine list is largely up to the dishes.
Members' reviews on LES CANAILLES
À très bientôt
Nous nous efforçons de tout mettre en œuvre pour que vous passiez un agréable moment de l’entrée au dessert quand au service il se doit d’être impeccable
À très bientôt
J'ai eu une excellente suggestion de vin. C'était absolument fantastique !
La nourriture était créative et étonnante.
À très bientôt