Tony Malherbe's restaurant is not only a delight for the taste buds, but also for the eyes. It's a colorful bistro with a beautiful flowery tiled floor, aged brick walls, pretty bistro tables, an open kitchen and, rare in the area, a small garden at the back for sunny days. The place has an almost guinguette feel to it, and you'll go back for the good humor and the chef's plates: perfect egg, buckwheat and chorizo, line whiting, butternut pulp and combava, braised chuck from Cantal and early vegetables, rum baba, mascarpone and Tahitian vanilla.