Cuisine:

• French
• Bistro

Le Why Not Description:
After transforming the bourgeois cooking of the Table d'Anvers, Philippe Colin is at the helm of Why Not, where his repertoire is a bit different than before. Quality products are optimized through careful cooking and seasoning. Basque-style pepper piperade is topped with poached egg and a chorizo emulsion and served with spicy sopressata salame on toast. Whiting in a bread crumb crust comes with tetragon (an exotic version of spinach) salad with black oil and Xérès vinegar. Reasonable prices with appetizers set at €12, main courses at €22 and desserts priced at €9.


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