Sémantème
6e (Masséna)
Market-driven, nose-to-tail cooking from a chef-patron in the 6e
Zero-kilometre seasonal cooking tucked in a Vaise cul-de-sac
Gabriel Delhomme cooks a raw, honest, near zero-kilometre menu at Racine, hidden in a cul-de-sac off rue du Chapeau-Rouge and nodding to his Burgundian roots. The produce is local and carefully sourced, the dishes seasonal and unfussy, and a Michelin Bib Gourmand landed for 2026. It rewards the short trip out to the 9e.
En kolay ve fiyat-değer açısından en iyi giriş öğle yemeği. Çoğunlukla hafta içi öğlenleri, perşembe ve cuma akşamları; günleri kontrol edin.
Snelle antwoorden over Racine, reserveringen, openingstijden, dresscode en prijsklasse.
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6e (Masséna)
Market-driven, nose-to-tail cooking from a chef-patron in the 6e