Gilles Pudlowski

"But do not forget to try the archetypal bistro food here: calf-head Gribiche, oil, vinegar, capers, pickles, herbs, onion, nicely acidic, and there it is: a monument of its kind."

Nicolas de Rabaudy

"Excellence is reflected in mythical courses: the traditional veal head with ravigote, although gelatinous, is a rarity."

Rémi Dechambre

"True fans like it in pieces and not rolled as we sometimes see. It is proposed with ravigote and sauce - mustard, vinegar, parsley, hard-boiled egg - well done."