Talented and passionate cooks became friends after working together in the kitchen for two years, Tiphaine Mollard and Romain Casas joined forces to open their own restaurant. Thus was born Two beautiful gourmet and spicy table where these two remarkable professionals were quickly dedicated Young Talents Gault&Millau 2021. An exceptional start that dedicates a cuisine where blend the flavors of their regions of origin, Béarn and Savoie. With this first success, they decided to cross the street to open Le P’tit Deux. This cozy, Parisian style tapas bar offers gourmet cold cuts and cheeses from Savoy and the Basque Country, Iberian style croquetas twisted according to the seasons, and exquisite small plates to share. It is delicious and cheap, and, in addition, of a rare generosity which is not often used in bistros of the genre! We enjoyed a delicious guacamole with broccoli, mint and goat cheese (€10), a tarama with smoked béarnais pepper (€8) and of course these famous croquetas (€3 each), octopus, candied tomatoes and xipister (traditional Basque sauce), seaweed, parmesan and leeks, or ham and Beaufort. For dessert, opt for baba, the favorite dessert of bosses who punch it with armagnac or genepi. A real happiness for small and big appetites at night.