It doesn't have the busy decor of the old Parisian brasseries, but the atmosphere and cuisine are there. With everything concentrated on the plate, the bon vivant spirit of the bistros of yesteryear is all the more intense, with traditional recipes well rendered, such as snails in little pots with garlic, parsley and tomato, white asparagus served warm with poached egg and smoked trout, must-try dishes such as pan-fried veal liver or veal kidneys with mustard, and more contemporary ideas such as roasted octopus tentacles or a Limousin meat hamburger. There's also a fine selection of desserts (strawberry melba, profiterole puffs, apple tart, etc.).
