In this gourmet neighborhood, this modern brasserie holds its own, rather beautifully, with elaborate dishes that confirm its toque. In addition to the usual snails, mayo eggs, tartare, risotto and veal kidneys, there are well-mastered seasonal ideas, such as scallops with champagne sauce or filet of venison with foie gras cream, which make a great impression. Good selection of wines by the glass, diligent service.