MultiColor : un réveillon de toutes les couleurs
Thu, Dec 31 · 8:00 PM
Notre-Dame du Mont
Guinean kora & dancing
British chef Robert Shipley channels serious Parisian bistro energy behind an unassuming facade in La Plaine. The chalkboard menu swings between chanterelle toasts with glossy egg yolks, braised beef cheek daube, and crisp fried sardines, while Guillaume Maugain's 6,000-bottle cellar, heavy on natural wines, makes this a genuine destination for drinkers.
They recommend it:
British chef Robert Shipley channels serious Parisian bistro energy behind an unassuming facade in La Plaine. The chalkboard menu swings between chanterelle toasts with glossy egg yolks, braised beef cheek daube, and crisp fried sardines, while Guillaume Maugain's 6,000-bottle cellar, heavy on natural wines, makes this a genuine destination for drinkers.
They recommend it:
100% free