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