French
Bistro, Casual
$-$$
Review
Having lived in Japan and having worked at fine dining establishments there, Pierre Altobelli—chef and owner of the restaurant Chez Davia—offers simple but impeccably executed dishes made from the very best local and seasonal ingredients. The bistro was originally opened by his grandmother in 1953, and Pierre preserves its authenticity: gingham tablecloths, salmon-colored walls, and engravings by Harry Eliott. The menu changes with the seasons.
Closed Monday & Tuesday
Editor’s Highlights
– Pâtes au pistou
– Fantastic soupe de poisson with cocos de Paimpol and gamberri rossi
– Barbajuan
– Ratatouille (when in season)
– Fried zucchini flowers (when in season)
– Panisses
– Rougets grillés
– Sabayon with peaches (when in season)
– Tarte au citron