Cuisine:

• French

Le Petit Verdot Description:
Hide Ishizuka, skilled former sommelier of Château Cordeillan-Bages in Pauillac and past director of Hiramatsu in Paris, took over this modest establishment, renovated it with care, and equipped the kitchen with a serious, experienced chef. Most impressive is the wine list, whose bottles you can pairs with the likes of cauliflower cream scampi, monkfish with American sauce, or braised beef rump crépinette. Prix-fixe menus at €20 (appetizer-main course or main course-dessert), and €30. A la carte around €50.


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