Cuisine:

• French
• Bistro

Jadis Description:
Although a bit ordinary from the outside, this Paris bistro has a serious pilot in its kitchen. Guillaume Delage explores his lessons from master chefs Michel Bras, Frederic Anton and Pierre Gagnaire. However, his biggest influence is notably Edouard Nignon, one of the great chefs of the 20th century, who has inspired the presentation, gastronomy and wines at this establishment. The result is a plethora of ingenuity and creativity matched with quality ingredients. Menu items include œuf mollet à la Florentine and salpicon of smoked herring, pollock and pickled cabbage with beurre nantais, a fricassée of cock combs, perfectly roasted sweetbreads with crispy Swiss chards, and emincé of rare veal kidneys. This chef is dedicated and humble, a reflection of his charming bistro.


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