Moustache in the 6th: We're as impressed when known as we were when anonymous.

OK or Okay as Roy Blount Jr in the NYT prefers, let's get the disclosure/conflicts of interest out of the way at the top.  I ate here first September 2nd, incognito, and loved it, then October 19th with Colette and her cousin, when we were recognized, and then today with our oldest friend-couple, when Fabien Chivot comp'd us to bubbly, coffees, bottled water and some St Joseph from Chivot's inlaws' sources.  I'm a firm believer in untainted/uncomp'd meals but once I've published, it's "Olly olly in-come-free." 

The amuse bouche was a delicious slab of hure (piggy face) with perfectly dressed salad greens and a pickle.  With the great bread we were off to the start of another wonderful meal.

 

 

 

 

 

 

 

 

 

 

My buddy had the roulettes of boudin noir and I had the calamari and Tiger shrimp on sliced zucchini with a very very (not too very very for me) spicy sauce atop.

 

 
 
 

 

 

 

 

 

 

 

Then the ladies went 50/50 on the vapeured bar and scallops on black rice; my pal had the steak tartare with (pretty darn good) frites and I had what I cannot get enough of here, the filet of beef with a hard-to-describe-and-classify sauce and wok'd veggies.

 

 

 

 

 

 

For dessert, the ladies (who had no firsts, you'll recall) had the mango with sabayon/zabaglione and chocolate - creme craquante.

With 2 bottles of wine and all the comp'd stuff our bill was 84.50 E a couple.

Go again?  Can't keep us away.

Comments

[Laidback]

Thanks for putting us on this place. We went, then took 2 friends for a followup visit. I had the beef and wokked veggies both times. It appears the carte hasn't changed from our 1st visit. Is M. Chivot now in the kitchen rather than up front as he told us at our last visit?

[John Talbott]

That's interesting because on entering, the waitguy told us M.Chivot would not be greeting us as he was busy in the kitchen. But he did appear at the end of our service.