Chez les filles sur Paris

30/03/2024: Thank you to the whole team and to chef Piège who gave us the pleasure of personally serving us the lobster cooked on marrow bones and shells. It was an overnight trip and an emotional experience for both of us. The accuracy of the dishes and the complexity of the associations brought us a lot of happiness and surprise with each bite. A special mention to all the staff who were attentive and very pleasant throughout the services. These 18 services are initially based around sardines, notably grilled sardine skin, piperade, then revolve around the duck in the spotlight... In addition, the visit to the kitchens during the tasting of the Paris mushroom broth and its polenta gnocchi was for me a real plus for the immersion in this great restaurant.

29/03/2024: A great experience at all levels. Mr. Piege was present and we were able to talk for a few minutes. Great Art! THANKS