Bacav'

Baca’v, led by Chef Émile Cotte, formerly of Taillevent and Drouant, offers generous, authentic cuisine rooted in traditional recipes from his native Limousin. Signature dishes like lobster vol-au-vent and hare à la royale (seasonal) showcase his craft. A Syrah devotee, his wine list features over 300 entries, with a strong focus on the Rhone Valley. The atmosphere is intimate and celebrates conviviality and the pleasure of sharing a good meal.