Fair and efficient bistro cuisine, practical for all locals, working or relaxing. The place is easy to get to, often crowded, but the service remains zen even when you're over a hundred. A tasty terrine of poultry livers, with canut brain, shrimps marinated in ponzu and broad bean tabbouleh, a refreshing and surprising dessert, candied cucumber with tarragon granita and lemon cookie. A fairly complete, homogeneous and coherent cellar.