« We are a bistro, not a brand. »
Yann Le Bras grew up two streets from a port in Saint-Malo. He learned to fold a galette before he could read. Twelve years on the High Street and the only thing he'll allow on the menu is what he'd cook for his mother — the buckwheat comes by sack, the cider by cork, and the wine by the people who pour it.
Anaïs — who quietly runs the room and the cellar — trained at a little house in Sancerre. She picks the wines, balances the books, and remembers your name. Together they keep it small on purpose.