After training under Yves Camdeborde, Stéphane Jebo has taken over the running of this authentic and rustic bistro with the sole aim of doing justice to Basque cooking with fresh ingredients and renewed flavours. The result: the bistro has become one of the most renowned in Paris. The names of dishes are delightful: oeuf de poule en piperade aux herbes, glacé, fine gelée de tomate, rouget grondin and chipiron cuisiné, salade d’haricots d’Espagne, croque-au-sel de moelle and churros de campagne frits ... Low-key decor and fantastic Basque cooking.