Grady Atkins’ skills have taken him all over the world. Formerly Head Chef at Le Gallois he now runs Paysan at Victoria Park’s Bloc Café.
Paysan has quickly become one of the most sought-after reservations in Cardiff, and the acclaim is justified. The clue’s in the name: French classics and a lack of pretension. Bold flavours, clever technique and an absence of fuss: it’s all done with a light touch and true understanding of what makes each ingredient worth celebrating.
The menu at Paysan changes on a weekly basis, depending upon the produce that is available.