A true brasserie of today, as we imagine and hope it will be. Closely managed by Franck Putelat (4 toques at the eponymous restaurant), the entire team is focused on one objective: to do good food at a fair price. There's a wide choice, with a focus on updated regional traditions: pâté croûte and bone marrow, cassoulet and bouchée à la reine, veal kidney and prime rib with mibrasa. The place is both lively and well-designed, and the cellar is well-stocked with good local wines (Sénat, La Préceptorie, Ollieux Romanis).
