Rooster par Frédéric Duca

"After training in prestigious houses (from Passedat to Darroze), Frédéric Duca has set up shop in the more working-class part of the 17th arrondissement. In a former street corner cafe, the Marseille-born chef signs dishes which pay numerous tributes to his Mediterranean and Provençal roots. The lunchtime menu is at delicious eater-friendly prices. More ambitious in the evenings." - Michelin Inspector

"After several years in New York City, where he made Racines one of that city’s best French bistrots a vins, Marseilles-born chef Frederic Duca has returned to Paris and opened a stylish bistro. Duca, who admits he’s nostalgic for Brooklyn, where he lived for three years, also brought home some of what he describes as New York’s “freestyle approach to modern cooking, with chefs drawing inspiration from kitchens around the world.” This shows up on his Provence-meets-the-world menu, with dishes like veal and razor clam tartare garnished with smoked ricotta and bergamot, an open tart topped with red mullet on sauteed onions, and yellow pollack with pumpkin, macadamia, and spinach rissoles. The bay leaf-flavored panna cotta is the dessert not to miss." - Alexander Lobrano