The neo-bistro to know inside the ramparts, wine bar and caviste advocating natural, simple dishes that taste good in seasonal combinations. The catalog is on a sheet that changes according to the market and the harvest, with sardines and pickles, kimchi grilled cheese, fennel and sriracha mullet or calf's head Jerusalem artichoke leek. Wines of the moment, chosen from the young guard, Clos de l'Elu, Ledogar's Corbières, Domaine Ami's generic Burgundy, or Antibes beer, are served copiously and in moderation.