Paulo's wine restaurant, open for 7 years, offers more than 200 wine references as well as a menu of local products.
Paul works with many local farms and offers specialties such as his matured meats, such as Limousin or Wagyus beef chops, or milk-fed veal. A real bistro where we like to meet!
4th generation of a family of Brivistes cafetiers, Paul went to Limoges to work as a sommelier in a Michelin-starred restaurant and then to England to learn the language and improve his skills. He continued his career as a sommelier at Michel Guérard before returning to his native land in 2013 to create Les Frangins, which has since become "Chez Paulo".
Paul works with many local farms and offers specialties such as his matured meats, such as Limousin or Wagyus beef chops, or milk-fed veal. A real bistro where we like to meet!
4th generation of a family of Brivistes cafetiers, Paul went to Limoges to work as a sommelier in a Michelin-starred restaurant and then to England to learn the language and improve his skills. He continued his career as a sommelier at Michel Guérard before returning to his native land in 2013 to create Les Frangins, which has since become "Chez Paulo".
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All year 2025
