Unauthorized

This was my first visit to this bistro, at which it is very difficult to get a reservation. Chef Stephane Jego has quickly built this into one of the hottest bistros in Paris. The cuisine is supposed to have a Basque-like character, but I did not see that the evening we were there. Certainly he has learned from the well-known French bistro chef, Chef Camdeborde, to offer generous servings and wonderfully intense cuisine. The dinner begins with complimentary terrines and assorted charcuteries that are top-flight. With that we had some wonderful rock shrimp, a delicious creamy soup, wonderful scallops, and delicious pigeon. All was washed down with a fleshy, full-bodied 2006 Châteauneuf du Pape from Vieille Julienne. This is the kind of place with which one can quickly fall in love, and my wife and I would return anytime based on the four gentlemen next to us who were eating what looked to be an amazing preparation of baby pig. Lastly, you can not leave here without have Chef Jego’s rice pudding dessert, whose legendary reputation is well-deserved.