Good news: there is no need to go to the Southwest to taste quality versions of it. Paris also holds its own. Having worked in several Michelin-starred restaurants (Meurice, Taillevent, Peninsula), the thirty-year-old has chosen Nouvelle Athènes to open his first restaurant with his partner, a sommelier, featuring flamboyant bistronomy. The dining room is spacious but warm, bright during the day and dimmed at night, adopting the codes of contemporary bistros (scratched stone and tiled walls, vintage chandeliers, booths and wooden tables).
