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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
Des entrées aux desserts, chaque plat mettait en valeur l'expertise du chef et son souci du détail. Les Canailles se distingue non seulement par son menu délectable, mais aussi par la combinaison parfaite d'un excellent service et d'un cadre intime. On comprend mieux pourquoi Le Fitz a recommandé ce joyau.
Les Canailles deviendra un de nos plats préférés et nous avons hâte d'y retourner pour savourer d'autres mets exquis. Hautement recommandé à tous ceux qui recherchent une expérience gastronomique mémorable et délicieuse.
많습니다. le vin est fantastique !
À très bientôt