Claire Fougère
Chef and owner
Opened the room in 2011 after eight years on the line, four of them in Paris. Does the market four mornings a week and writes the menu on her return.
The team
You come for the cooking, you come back for the people
Seven of us, four here more than five years. In a trade where people move on every eighteen months, that is our best argument.
The people who make the place
The menu changes every morning: it is written by two people, on the way back from the market.
Malik Ben Amar
Sous chef
Joined in 2019 as a commis. Runs the stoves and the sauces, and has written half the daily specials for two years now.
Elise Kowalski
Head of room and wine
Trained in Burgundy. Chooses every wine, all from independent growers, and will not list one from an estate she has not visited.
Tom Reyes
Pastry · Wednesday to Sunday
Three puddings a day, never the same two days running. Sunday rice pudding is the only fixture.
How we work
There are always two people on the floor, never one. It is the most expensive choice we make, and the one that changes your meal most.
We close Sunday evening and Monday. A place that opens seven days wears its team out, and that shows on the plate long before it shows on the rota.
Come and meet us
The bar is walk-in, lunch and dinner alike.