The right format is that of a contemporary bistro, where the products are of the highest quality and the execution smacks of serious craftsmanship and homemade products. At Yoan Romain's, this gives a good feeling, even if the accumulation of ingredients makes for some daring creations. For example, the pea and feta velouté, the seven o'clock beef cheek or the veal grenadin with its full-bodied jus. Honest, classic desserts. Small, varied cellar.