Brigade du Tigre

"The duo at the helm of Eels, both of whom trained with William Ledeuil and both of whom are passionate about Asia whose continent they’ve roamed, have now opened a second establishment to celebrate the joyful diversity of Asian cuisine in a two-storey bistro-style bolthole. The result: small fragrant nuggets, concocted from quality produce, such as a pressé of three meats, red wine and citronelle jelly or a pithiviers of black pudding and chistorra (sausage), flanked by tamarind and apricot pickles." - Michelin Inspector

"and Brigade du Tigre in Paris, the selection is increasingly diverse from one year to the next." - Le Guide MICHELIN