Cuisine:

• French

Le Hide Description:
Hide Kobayachi first worked at Vigato, Taillevent, Robuchon and Ducasse, then decided to make it on his own, by opening his own restaurant to the Parisian public. He is assisted in the dining room by Véronika, a cheerful Mauritius-born young lady. In this neighborhood restaurant, the chef serves a simple, traditional French cuisine that is undoubtedly fabulous, yet unpretentious. The dishes are well executed, generous and inexpensive. It is the kind of restaurant where we would like to go everyday, simply to enjoy a pâté de campagne, pâté de tête persillé from Masse in Cancale, a tartine d'escargots or a balsamic sardine escabèche on lukewarm potatoes. Follow up with a sizzling 12.35 oz entrecôte (rib steak) with salt of Guérande. For dessert, opt for the warm pancakes with rhubarb compote.


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