- Dress code: Casual
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Mets Gusto Restaurant Review: This former bakery has been turned into a pleasant bistro by a solid team, the maître d’ David Alberge and the chef Gaël Boulay. The latter has worked with Michel Troisgros and Alain Ducasse and those stints with culinary masters explain his obvious savoir-faire. Except for the bread, everything is homemade, including the salted and melting toffee accompanying the coffee. A particular attention is devoted to the ingredients and the combination of flavours. Be ready to treat yourself to the Parmesan crackers followed by artichokes with sauce poivrade, stuffed with tapenade. Rabbit saddle reveals a tender meat seasoned with herbs, and a reduction sauce amplifies its goodness. The chef also ably crafts the desserts, such as a chocolate dome enhanced with lime and praline. Attractive wine list and courteous staff.