Bistrot Capucine

Bistrot Capucine Restaurant Review:

A tiny dining room with a counter, a tiled floor, slates on the wall, banquettes and wooden tables, this bistro looks quite typical. Lunch dishes change every day. Chef Jean-Marc Berthelot, who did a stint with Savoy, fetches products every morning at the market and proposes a unique menu at €28. Patrons choose between two appetizers, two courses, a cheese plate or a dessert. The fare is simple and sound but lacks tastiness due to subdued seasonings. Depending on the season, you may expect white asparagus enhanced with basil and vinaigrette, and a rack of lamb sided by mushrooms and ratte potatoes in a spinach cream. End the meal with a pleasant praline and chocolate croustillant served with almond ice cream. For dinner, options are limited to a plate of Italian charcuterie as a starter and a hefty prime rib for two persons. The wine list is terse and offers biodynamic picks from small producers.