At Eels, the dishes flirt with "bistronomie", and some of them focus on eel (the clue is in the name). The young chef, Adrien Ferrand, already has considerable experience under his belt (six years for William Ledeuil, first at Ze Kitchen Galerie, then KGB). And now he has a place of his own. A success!
- De inspecteurs van de MICHELIN Gids