Behind the neo-bistro "Capet" is the team from the popular restaurant "Silex". Modern bistro cuisine has been served here since the end of March. The limited space is well optimized, with guests mainly sitting at wooden counters that run along the walls and around a central console. There are also a few tables for groups and a few seats at the bar in front of the kitchen. The menu is kept short and is roughly divided into snacks, starters and main courses, although there are also two pasta courses. The plates are designed for sharing, but are small enough that you can also try some dishes if you are dining alone - the "Capet" is a good place for a solo dinner anyway, as you don't feel exposed thanks to the counter seating. The charcoal grill is used a lot, but the fact that you will smell a bit of smoke after your meal is a price worth paying. The grilled dishes are particularly good: grilled white asparagus with mayo and confit garlic, gitzi kidneys, vadouvan spice mix or the chicken hearts with cumin and shio koji served on our first visit. Among the pasta plates, the agnolotti filled with chicken liver parfait is particularly impressive, while the spaghetti alla chitarra with mushrooms, chickpea sauce and chamomile lacks a little "plumpness". The breaded and deep-fried quail is also delicious. The desserts are also worthwhile: the sticky toffee pudding with walnuts and roasted white chocolate is not too sweet and tastes nostalgic. The drinks menu is also nice, small but fine and offers exciting wines by the glass, oxidative specialties and mature vermouth.
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