roasted octopus, char bell pepper, chervil oil, garlic aioli/Cuivre
tuna and crab tartare, ginger, daikon ravioli/Cuivre
Cuivre
seared slow cooked lamb chop, baked eggplant, mint purée/Cuivre
Seared black cod, greens & mint, white wine and lemongrass oil/Cuivre
Cuivre
Guide Michelin
Cuisine française contemporaine
L'avis du Guide Michelin
Echoing its name, this welcoming bistro in the French Concession amusingly features copper trimming on its walls and dinnerware. The kitchen excels in reinventing bistro classics with modern techniques and subtle Asian twists. L’agneau, or rack of lamb, is nicely charred on the outside and juicy on the inside. Round off with baba Zacapa. The wine list offers vintages from French small-batch wineries, alongside affordable new world choices.