We thought we had a confirmed reservation, but they insisted we didn’t. It didn’t really matter as we were the first ones in the restaurant around noon.
The menu board
a plate of charcouterie—nice but nothing to write home about.
We both had their famous steak tartar. According to Adrian Moore, it is made with “top grade beef from Desnoyer mixed with parsley and aged parmesan and served with roasted grenade potatoes.”
I must give credit to the chefs, though. When I went to the toilette on the second floor, they stopped me and asked why we ate so little of the tartar. Obviously, they care. However, I did not want to make a scene and just said we had a huge dinner the night before and were just not that hungry.
The tiny kitchen
Another view of kitchen
2006 La Gautrie, Sauvignon, Tauraine, Christian Venier ok, not special. It sort of worked with our dishes.
Les Fines Gueules is a nice neighborhood bistro, but certainly nothing special. The service was fine. The room is an attractive cellar type spot