La Porte Arrière

This veal sweetbread dish is a specialty often highlighted by critics and the Michelin Guide, known for its rich flavors and expert preparation.

"Plats coup de cœur lorsque j'y suis allé : Ris de veau avec champignon (une spécialité qui est souvent mise de l'avant par le Guide MICHELIN et d'autres critiques)."

Roger Moquin

A highly recommended blood sausage dish, praised for its incredible flavor and a must-try if available on the ever-changing menu.

"Si vous êtes amateur de boudin et qu'il est au menu, ne passer pas à côté."

Louis Martin

This foie gras appetizer is described as unique and delicious, featuring different flavors that impress even seasoned diners.

"Fois Gras appetizer was delicious, Beef main (sous vide, hanger steak) was so flavourful, cooked to perfection."

David Hoult

Considered by many to be the best octopus they've ever tasted, this dish is flawlessly prepared and offers a delightful experience with every bite.

"This was hands down the best octopus I’ve ever had—absolutely flawless! Every bite was a new, delightful experience, and if I could eat here every day, I would."

Yara Abu Hudra

This gnocchi dish, featuring scallops, is highlighted as perfect and superior to gnocchi found in other establishments.

"The Scallop Gnocchi was just perfect-better than any gnocchi I have had anywhere else."

David Hoult

An extraordinary dessert made with a foie gras base, this creme brûlée is hailed as one of the best desserts ever tasted.

"The Creme Brûlée, made with a fois gras base, was perhaps the best dessert I have ever eaten."

David Hoult

Even for those not typically dessert lovers, this strawberry macaron stands out as an exceptionally delicious and memorable sweet treat.

"Même les desserts étaient remarquables — et pourtant, je ne suis pas du tout amateur habituellement. Le macaron à la fraise était sans nul doute le meilleur dessert que j’ai mangé de ma vie."

Rayan Fadhlaoui