5 /5
Rating
★
★
★
★
★
A bistro restaurant in Vincennes, a friend introduced me to it, I chose a spelled risotto with asparagus and parmesan, the asparagus was al dente as I like. Then we shared a meringue dessert (hence the gloubi boulga aspect , vanilla ice cream sprinkled with crispy basil shavings and a rhubarb compote, a surprising marriage of the sweetness of the ice cream, the 'electricity ' of the rhubarb on the tongue, the crispness of the meringue and the surprise of grilled basil, a real success