In those days when I am in need of a boost of energy and feel like a real carnivore, I meet with my partner at this simple, down-to-earth bistrot where they normally make Basque specialties.
But what I come here for is the steak tartare, which is already mixed in the kitchen and, for me, itś one of the best you can have in Paris. The recipe has an adequate mix of capers, pickles, mayonnaise, onion and egg yolk to make your mouth water. Order it “just passed by the plancha” (in French: steak tartare poele) and this will add to it this thin crust of caramelized beef which gives it its characteristic taste. It’s not expensive at all.
The place also offers daily dishes from the French Basque country.