The charm of this brasserie offers a nostalgic moment, with its poster-covered walls, moleskin banquettes and white-topped tables. In the kitchen, we find all the brasserie classics: grilled marrow bone, whole cooked veal kidney with a gourmet mustard sauce, before baba au vieux rhum. In addition to the à la carte menu, a slate indicates the dishes of the day, such as same-day celery remoulade and "René" pot au feu. Plates are served generously. The wine list offers affordable prices, including a wide selection of Beaujolais wines. Friendly welcome and service.
Jean-Yves Monnerie Chef
