A small, traditional inn just five minutes from Montreuil, where regional traditions, a warm welcome, and seasonal ingredients are the order of the day. The famous “caudière étaploise”—the bouillabaisse of the North—is prepared according to the day’s catch, the veal tongue salad with gribiche sauce makes for a classic starter, and the menu also features duck à l’orange, veal kidneys, and, most recently, a hearty cassoulet as the special of the day.