So many people adored Catherine Guerraz's divine cooking at her former location in an atmospheric 1930's bistro in a not-great rue that we expected a queue of diners to follow her down the street to this new location with their napkins tied round their necks and knives and forks sharpened. The new digs are very smart in the modern style with an open kitchen. Her knowledgeable and friendly husband still reigns in the front-of-house. The French cooking with southwestern hues aims high and follows the seasons. Try starter of langoustine-stuffed ravioli with chicory compote, main of veal medallion with winter veg in horseradish sauce, and pud of sigh-inducing chocolate tart. The wine list is superb.
|Venue name:||Chez Catherine|
3 Rue Berryer