Le Petit Gris

It's good to have some nice and simple addresses to spend some good time with friends, enjoy good food and relax.

It really reminds me of Parisian Bistrots, with the owner being at the same time the cook, and the partner serves in the customers. What better to have some quality.
The cook is Makram Rabbath, formed in the Ecole Hotelière in Lausanne and worked in some famous adresses such as the Circus.

I particularly recommend:
- Steak Frites: tender and tasty meat (a bit small though) and gorgeous french fries
- The escargots: very well marinated
- The salade endives and rockefort
- The tartare de Saumon: very well "assaisonné"
- The Cheeseburger
- and as a desert, the Pomme Pochée

What else?
The big question is why the heck ii it called Le Petit Gris? Is it because a wine? an escargot? A squirrel? For this, you need to ask the Chef ;-)Less