BRAIZE

Alexandre Savoie, with a Quebec accent, has taken over the mythical location of the late Cantina Santa Fé for a new concept: a bistro-cavist. The wine shop part gathers 500 references of independent winemakers under allocation. From Moor to Chablis very mineral. David Leclapart in champagne with lively, precise and very fine wines. In red the natural wines of the Soulié brothers next to Uzès. Cooking on the spot, daily lunchtime dishes are offered ranging from sesame beef wok on sautéed vegetables, dry chorizo on parsley potatoes. A la carte mainly grilled meat, with smokehouse, pork ribs with basil, blood orange ketchup and braised carrots.