Paris by Mouth

"A veal liver served rosé (as I was asked to specify), the skin resists a little under the knife to reveal a hearty melting ... and these potatoes cut into fries, crisp envelope, melting interior... Delicious..."

ParisGourmand

"Same happiness is with the nicely sliced, very thick veal liver, served slightly pink (or more cooked according to your taste... but it's not the best!), raised with a nice persillade and accompanied by good fries."

Anne Béric Le Goff

"As for its veal liver with parsley covered with a slice of bacon (below), it leaves you confit of bliss."