Editorial Review

His effusive riffing on the flavors of the French northwest have earned chef Thierry Breton a loyal following. Not a crêpe in sight here - Breton is a master with super-fresh seafood but also excels with game when fall rolls around. The house fave is salmon and blue potatoes marinated in a Ball jar, but keep an eye out for braised boar with cèpes, or the hearty veal and pork Celtic stew, kig ha farz. Beamy retro digs with lace curtains and red banquettes keep it homey. €30 menu at dinner (many items with additional price supplements), and a shockingly low €15 lunch. Chez Casimir a few doors down is the lower-priced and easier-to-book sister bistro. Closed Saturday and Sunday.