As I've posted almost two years ago Le Temps au Temps bistro quintessentially represents the "bistronomie"idea. No "brigade" in the kitchen, three waiters for one table or expensive tableware. The pocket size bistro on Paul Bert street has only one waiter and two people cooking.
One of them is basque chef Denis Sabarots who succeeded Sylvain Sendra in 2008. Despite of the different cook the food remains delicious where the product is the king.
I just loved the cold green peas soup with a warm baguette toast.
As well as sea bass with paella rice. It was not real paella but very good.
Baba au rhum with marmelade of clementines...
All for 29 euros...
