Cuisine:

• French
• Bistro

La Fourchette du Printemps Description:
Red chairs, brown banquettes, shelves displaying jars, raw wood tables kept bare and a small bar at the entrance create the nice décor of this bistro. Chef Nicolas Mouton, formerly of Le Bristol, is alone in the kitchen while in the dining room there is only one waiter! Technique, precision and taste---none of them is missing here. Great moments of indulgence are provided in dishes like the pressé of rabbit with smoked bacon and arugula, beef cheek slowly braised with parmentier, cepe mushroom ravioli, scallop risotto, the waterzoï of the sea (John Dory and scampi in a light curry) and the sphere of chocolate, passion fruit and banana. Only one regret, the portions are barely enough.


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