Giovanni Passerini has a keen eye, a ton of talent and the ambition to go with it. Here, we tuck into Italian food, for instance, tripe 'cacio e ova', artichokes and white truffle, a rarity in Paris. The spotlight remains firmly on the ingredients. The house 'specialty' remains the sharing dishes, such as the two - course lobster. Not to mention the Saturday evening set menu, centred on small plates. It's tasty and meticulous. A real pleasure.
- De inspecteurs van de MICHELIN Gids