「整晚只有我們一台香港人，其他都是法國人——如果連法國人都光顧，這裏的法國菜便有一定的認受性。」
"We were the only Hong Kong table that night — everyone else was French. If the French eat here, it must be the real thing."
— OpenRice 食評 · 2026
— OpenRice review, 2026
Notre histoire
尼斯主廚的十年堅持
A Niçois chef's decade of devotion
主廚來自法國南部尼斯，與太太共同打理這間樓上小店。餐牌大部分是可麗餅——鹹的用蕎麥粉，甜的用小麥粉，另有少量沙律與意粉。每份可麗餅即叫即煎，餅皮微焦香脆、份量十足。由烤蝸牛到牛肉他他，食譜皆為地道法式家常配方，而非一般的餐廳套路。
The chef hails from Nice and runs this first-floor hideaway with his wife. Most of the menu is crêpes — buckwheat for savoury, wheat for sweet — plus a small selection of salads and pasta. Everything is folded to order: blistered, crisp-edged, generously portioned. From escargots to steak tartare, the recipes are true French home cooking, not restaurant clichés.