“The best time at the restaurant is still when you go there.”
Impossible to find the author of this pretty formula but recognize him to aim right by reminding us that a table proceeds first of all from movement as from envy.
Later, later, whatever will happen will happen (revelation, disappointment) but before the first fork, there will have been this slight fold under the tongue, this quivering in the stomach, this irresistible spring.
At the moment of the lunch break, even when the last of the eateries is called, there are entire offices that get carried away and thaw out yet to join these dishes that suddenly resemble them.
Whatever the worst, the best, the restaurant has this talent to conjugate the verb “to go”.
We therefore do not have to pray too much to join this Parisian Traboule that we almost let go, a year after its recovery.
To discover
Our selection of ten nugget champagnes at less than 40 euros
The Traboule.
thomy KEAT/La TRboule
From the vaguely Lyonnais ex-bouchon who occupied the premises, we have curiously kept the sign.
Funny posture that...
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