Le feu sur la braise, a sort of bbq in gastro mode, with a rather modern and successful concept. We share the black pudding croquettes and braising avocado, salmon and cabbage remoulade, snails and soubressade, with the main courses, monkfish brocolettis citrus sabayon or beer-battered pork belly. It may not be the effervescence of the early days, but the dish lives up to expectations. We finish with the peanut saint-honoré, drawing from a clever, well-stocked cellar.