A simple Burgundian bistro that plays on regional simplicity and traditional flavors, with local classics such as œuf meurette, jambon persillé and escargots, but also Basque charcuterie, oeufs cocotte in a nod to the name, andouillette Bobosse with veal strawberry, tartare au couteau and a few welcome suggestions, such as asparagus mayonnaise or poulet Gaston Gérard the other day.
Chef
