Cuisine:

• French
• Bistro

L'Oenothèque Description:
A good butcher is essential for a restaurant; Daniel Hallée has finally found one who knows how to choose his meats and also how to age it properly. It's no surprise then that the côte de boeuf for two is first-rate and cooked exactly as you wish. But there are other dishes we like in this unpretentious place located in the "New Athens" area: the pig's feet terrine, the crayfish salad, the tuna steak with olive oil, the skewered veal kidney. Desserts are basic: orange soup, chocolate mousse, baba au rhum. The wine list assembled by the owner, a fine connoisseur, is topnotch.


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