A classic brasserie with a beautiful 1930s decor, an unchanging and institutional meeting place for Troyens for years. These brasseries have a charm that we never tire of, keeping alive a tradition that is on the verge of extinction, that of these bistros that are so many factories of collective life. The menu is simple and rightly so: museau vinaigrette, egg mayo, cervelas apple in oil, trout meunière from Moulin d'Éguebaude with almonds, filet of beef with pepper flambéed in cognac, veal kidneys with white port. Local menu €26.
Alexandre Melin Chef
