"In fact, it's normal: you are in a carnivorous restaurant as I like, with more rare the refrigerated butcher display in which you can choose not only your piece, but also its weight and even cooking! Tonight, tab, Irish coast, small ribs of dirt, huge andouillettes and black sluts. but on the slate, the festival continues with the devil chicken, the duck parmenter, the knife tab tartar, all successful. You are less meat: the mimosa egg is tasteful, the chicken nems house a little too sweet the successful gravelax salmon, and the delicious cream molds (some of which are so big that you look like Mediterranean, so what come next and since you have to eat vegetables, good news: the fries are excellent! sharp and diligent service, even upstairs, a beautiful brasserie of pleasure."
